Bouillabaisse

Ingredients for Bouillabaisse

• 12 to 16 (1/2-inch-thick) baguette slices

• 3 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल

• 1 garlic clove, halved

• 1 (1- to 1 1/4 -lb) live lobster

• 2 large tomatoes, peeled and coarsely chopped

• 1 बड़ा प्याज, कटा हुआ

• 4 लहसुन की कलियाँ, कटी हुई

• 120 मिलीलीटर अतिरिक्त कुंवारी जैतून का तेल

• 450g boiling potatoes

• 80ml finely chopped fennel fronds (sometimes called anise)

• 1 तुर्की या 1/2 कैलिफ़ोर्निया तेज पत्ता

• 1/4 teaspoons crumbled saffron threads

• 1 1/2 tablespoons coarse sea salt

• 1/2 चम्मच काली मिर्च

• 2150ml white fish stock (or store-bought)

• 1.4kg white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces

• 230g cockles or small hard-shelled clams, scrubbed

• 230g cultivated mussels, scrubbed and any beards removed

• 230g large prawns in shells

• Rouille

Put oven rack in middle position and preheat oven to 121°C.

Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, prawns, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.

Stir 45ml broth from soup into rouille until blended.

Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

Top each serving with 1 teaspoon rouille and serve remainder on the side.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.