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                                                                  When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid cook) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. When he began offering the dish at Restaurant Eve, one of the first customers to order it was his mother, who was visiting from Ireland. She loved it, Armstrong reports, adding wryly, "Why wouldn't she? She's my mother."

                                                                  Ingredients
                                                                  • Yes No 1/3 cup extra virgin olive oil
                                                                  • Yes No 8 shallot
                                                                  • Yes No 2 leeks, white and tender green parts
                                                                  • Yes No 1 medium fennel bulb
                                                                  • Yes No 1 head garlic clove
                                                                  • Yes No 1 tightly packed tsp saffron
                                                                  • Yes No 3 large tomato
                                                                  • Yes No 2 tbsp tomato paste
                                                                  • Yes No 2 lb non oily white fish bones and heads
                                                                  • Yes No 4 thyme
                                                                  • Yes No 4 parsley
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 8 oz baking potato
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 2 large garlic clove
                                                                  • Yes No 1/2 roasted red pepper
                                                                  • Yes No 1 tbsp harissa
                                                                  • Yes No 3/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 leek, white and tender green parts
                                                                  • Yes No 1/2 medium fennel bulb
                                                                  • Yes No 1 baking potato
                                                                  • Yes No 1 large tomato
                                                                  • Yes No 12 littleneck clam
                                                                  • Yes No 16 mussel
                                                                  • Yes No 8 1/2 lb large shrimp
                                                                  • Yes No 1 1/2 lb monkfish fillets
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp chopped basil
                                                                  • Yes No 8 thin slice baguette
                                                                  • Yes No lemon
                                                                  • MAKE THE BROTH In a large pot, heat the olive oil. Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes. Add the saffron and cook, stirring, for 1 minute. Add the tomatoes and tomato paste and cook over moderately high heat, stirring, for 2 minutes. Add the fish bones and heads, 3 quarts of water, the thyme, parsley and bay leaves and bring to a boil. Simmer over moderately low heat for 45 minutes.
                                                                  • Strain the broth and discard the solids. Return the broth to the pot and boil over high heat until it is reduced to 6 cups, about 20 minutes. Season the broth with salt and pepper.
                                                                  • MAKE THE ROUILLE In a small saucepan of boiling, salted water, cook the potato until tender, about 7 minutes. Drain well and transfer to a food processor. With the machine on, add the egg yolks, chopped garlic, red pepper and harissa and process to a puree. With the machine on, add the olive oil and process very briefly until it's just incorporated. Scrape the rouille into a bowl and season with salt. Cover and refrigerate.
                                                                  • MAKE THE SOUP In a large pot, heat the olive oil. Add the garlic, leek and fennel and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes. Add the potato and cook until just tender, about 5 minutes. Add the tomato and cook, stirring, for 3 minutes. Stir in the broth and bring to a boil. Add the clams and cook over moderate heat until they start to open. Add the mussels, shrimp and fish and simmer until all of the seafood is just cooked, about 4 minutes. Stir in the lemon juice and basil; season with salt and pepper.
                                                                  • Spread the baguette toasts with some of the rouille. Spoon the bouillabaisse into 4 large, shallow bowls and serve with the toasts and lemon wedges. Pass the remaining rouille at the table.
                                                                  Cuisine:YesNomarseille
                                                                  Yields: 4
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
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