Boulangere Of Seafood With Crispy Smoked Bacon Recipe

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• === FOR THE BOUILLABAISSE ===
• 8 Peppercorns
• === FOR THE ROUILLE ===
• 1 c sliced onion
• 1 c Juilienned leeks
• Bass; scorpion fish, eel, angler fish, cleaned, scaled
• 2 tb sliced garlic
• 2 lb Assorted small whole fresh fish from the
• Juice of one lemon
• 1 lb Shrimp; peeled, deviened
• Freshly-ground black pepper; to taste
• 3 c Peeled; seeded, sliced tomatoes
• 3 Garlic cloves
• 1 Red pepper; roasted and peeled
• 1 c Juilienned fennel
• 12 sl Crusty French bread; for serving
• 1 Bay leaf
• 1 pn Saffron
• 1/2 c Olive oil
• 1 Piece White bread; torn into pieces
• Salt; to taste
• 1 Egg yolk
• 1 tb Dijon mustard
• 1/2 lb Littleneck clams
• === FOR THE BROTH ===
• Freshly-ground black pepper; to taste
• 1 lg Lobster
• Water; to cover
• 2 tb Finely-sliced parsley
• 2 tb Olive oil
• 2 Garlic cloves
• 1/2 lb Mussels
• Juice & zest of one orange
• 1/2 c sliced celery
• Mediterranean such as whiting; squid, sea
• Freshly-ground black pepper; to taste
• 1 lb Fish bones
• Salt; to taste
• Salt; to taste
• 1 c White wine
• 2 Thyme sprigs

• Step #1 For the Broth: In a large sauce pan, heat the olive oil.
• Step #2 Add the onions & celery.
• Step #3 Spice up this with salt & pepper.
• Step #4 Saute for 3 mins.
• Step #5 Add the garlic & cook for 1 min.
• Step #6 Add the bay leaves peppercorns, & thyme.
• Step #7 Add the fish bones, water & wine.
• Step #8 Bring the liquid to a boil & reduce to a simmer.
• Step #9 Cook for 30 mins.
• Step #10 remove this from the heat & strain.
• Step #11 For the Bouillabaisse: Place the stock on the heat & bring to a simmer.
• Step #12 Add the saffron, orange zest, tomatoes, fennel, garlic, orange juice, leeks, & parsley.
• Step #13 Spice up this with salt and pepper.
• Step #14 Add the fish & lobsters.
• Step #15 Cook for 8 mins.
• Step #16 Add the shrimp, mussels, & clams.
• Step #17 Cook for 6 mins, or until the shells have opened.
• Step #18 Discard any shells that do not open.
• Step #19 Re-Spice up this with salt & pepper.
• Step #20 For the Rouille: In a food processor/blender, mix all the ingredients, except for the oil.
• Step #21 Puree until smooth.
• Step #22 With the machine running, slowly add the olive oil.
• Step #23 Spice up the emulsion with salt and pepper.
• Step #24 To assemble: Remove the seafood from the pan & place on a large platter.
• Step #25 Pour the stock into a serving bowl.
• Step #26 Serve the Rouille & croutons on the side of the Bouillabaisse.
• Step #27 For individual servings, arrange the seafood in a shallow dish.
• Step #28 Ladle the stock over the seafood.
• Step #29 Drizzle the Rouille over the seafood & serve this with the croutons.
• Step #30 This recipe yields 6 servings.
• Step #31 --.
• Enjoy the Boulangere of Seafood with Crispy Smoked Bacon recipe

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