loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  You can complete the stew just before your guests arrive. Rouille (roo-EE), French for "rust," is a spicy sauce that adds a burst of flavor to soups and stews.

                                                                  Ingredients
                                                                  • Yes No 2 1 lb leek
                                                                  • Yes No 1 8 oz fennel bulb
                                                                  • Yes No 5 cup water
                                                                  • Yes No 1/2 cup dry white wine
                                                                  • Yes No 2 tsp fennel seed
                                                                  • Yes No 8 8 oz cup water
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 3 8 oz small artichoke
                                                                  • Yes No 1 1/2 tbsp olive oil
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 cup diced baking potato
                                                                  • Yes No 1 15 1/2 oz chickpeas in can
                                                                  • Yes No 1 14.5 oz diced tomato in can
                                                                  • Yes No 1/4 tsp saffron
                                                                  • Yes No rouille
                                                                  • Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise; rinse with cold water. Drain. Remove dark leaves; chop dark leaves to measure 1 1/2 cups; set aside. Chop bulb ends to measure 2 cups; set aside.
                                                                  • Remove stalks from fennel bulb. Chop the stalks to measure 1 1/2 cups; set aside. Chop bulb to measure 2 cups; set aside.
                                                                  • Combine chopped dark leek leaves, chopped fennel stalks, 5 cups water, wine, and fennel seeds in a large Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes. Strain leek mixture through a sieve over a bowl, reserving stock; discard solids.
                                                                  • While the vegetable mixture simmers, combine 8 cups water and lemon juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle from bottom with a spoon. Cut artichoke lengthwise into quarters; place in lemon water. Repeat procedure with remaining artichokes.
                                                                  • Drain artichokes; discard lemon water. Heat oil in pan over medium heat. Add chopped leek bulbs, salt, and pepper; sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in chopped fennel bulb, artichoke quarters, reserved stock, potato, chickpeas, tomatoes, and saffron; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender. Serve with Rouille.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 8servings (serving size: about 1 1/3 cups stew and 2 tablespoons rouille)
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!