ROUILLE
6 garlic cloves
1 tsp salt
12 large basil leaves
1/3 cup pimento, chopped
1/3 cup bread crumbs
1 egg yolk
1 cup olive oil
1 hot pepper sauce
COURT BOUILLION
8 cup water (more as needed, up to 10 c)
2 cup white wine, dry
1 onion (coarsely chopped)
1 large carrot (cut into large pieces)
1 leek (white section only, cut into, large pieces)
1 celery stalk
5 lb fish trimmings (fish frames, heads,, tails)
BOUILLABAISSE
2 small lobsters, live (each about 1 1/4 lb, )
36 mussels
36 small clams, hard-shelled
2 lb shrimp (medium-sized)
3 lb firm-fleshed fish (sea bass, red sn, apper, cod, etc.)
1/2 cup olive oil
2 garlic cloves, minced
1 leek (white part only, julienned)
1 cup carrot, grated
1 cup onion, finely chopped
1 cup fennel, roughly chopped
1 tsp sage
1 orange peel strip (about 1 x 3 inch, es)
1 pinch saffron
1 bay leaf
1 cup parsley, roughly chopped
1 cup white wine, dry
1 salt and pepper to taste
Directions
MAKE ROUILLE: In a food processor fitted with the cutting blade,
puree all ingredients (except the olive oil and hot pepper sauce)
until finely minced. With the motor running, add the olive oil
through the feed tube in as thin a continuous stream as possible.
Stop occasionally to scrape down the sides. Add hot pepper sauce to
taste. The rouille should be very spicy.
MAKE COURT BOUILLION: Bring water to boil and add all ingredients.
Return to boil, then reduce heat to simmer. Skim scum from top while
simmering.
Simmer for 30 minutes. Remove all solids and strain through double
layer of cheesecloth.
MAKE BOUILLABAISSE: Cook lobsters in boiling water for 15 minutes,
until bright red. Remove all meat from tail and claws. Cut into
chunks and set aside. Scrub mussels and clams well to remove sand.
De-beard mussels by pulling black fibers from shell.
Steam mussels and clams over 1 inch of water for about 10 minutes,
until shells open. Discard any unopened mussels or clams. Remove one
shell from each mussel and clam, leaving meat in other shell. Strain
clam/mussel broth through double layer of cheese cloth and reserve 3
cups. Shell the shrimp.
In a large skillet, heat olive oil. Saute onion, leek, carrot,
fennel, garlic, sage, saffron and orange peel until onions are soft
and golden.
In a large pot, bring to a boil about 8-10 cups of court bouillon,
reserved clam/mussel broth and about 2 cups wine. Add sauteed
vegetables, bay leaf, parsley and wine and bring to simmer. Add salt
and pepper to taste
Cut fish into large chunks. Add fish and shrimp and simmer 8-10
minutes. Add lobster, mussels and clams and simmer 2 minutes. Serve
in soup plates over garlic toast.
: Continued in Part 2
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Bouillabaisse~ Part 1 Of 2 Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written recipes as a concept can be found far back into ancient history, in truth as far back into history as the early Egyptians, and maybe further still. Interesting though that is, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Moving our culinary historical trip onwards, there were a couple of interesting cookery books dating from the 14th Century : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that appears on menues today, but instead accounts of the types of meals prepared for the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new culinary ideas led to a torrent in books on cooking, some of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of the West tried to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cookery books were increasing in popularity due to better eduction, people having more leisure time and disposable income. The arrival of TV gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Bouillabaisse~ Part 1 Of 2 recipe.
