Recipe By Sam Gugino from Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes
Bouillabaisse in fifteen minutes!
- 8 tablespoons extra virgin olive oil
- 1 medium onion, about 8 ounces
- 4 cloves garlic
- 1 large tomato, about 12 ounces or one 15-ounce can whole tomatoes
- Two 8-ounce bottles clam juice
- 2 teaspoons ground fennel
- Salt and freshly ground black pepper
- ½ teaspoon saffron threads
- Three 4-ounce pieces monkfish or swordfish
- Three 4-ounce pieces halibut, snapper, or sea bass
- 8 ounces cleaned squid bodies
- 1 small French baguette
- ½ cup roasted red bell peppers from a jar
- 1 egg yolk
- 1. Preheat the broiler and adjust the broiling rack between 3 and 6 inches from the heat source. Put 1 tablespoon of the oil in large deep heavy skillet over medium-high heat. Peel and quarter the onion. Peel the garlic. Put the onion and 3 cloves of the garlic into a food processor. Pulse just until chopped. Scrape into the skillet, raise the heat to high, and cook for 2 minutes. Meanwhile, core and chop the tomato (in the food processor or by hand). (If using canned tomatoes, drain the tomatoes and coarsely chop.). Open the bottles of clam juice.
- 2. Add the tomato, fennel, and salt and pepper to taste to the skillet. Over the skillet crush ¼ teaspoon of the saffron between your fingers. Stir well, cover, and bring to a boil. Meanwhile, cut each piece of fish in half. Reduce the heat under the skillet to medium, add the fish, cover, and cook for 5 minutes. Meanwhile, cut the squid into rings. Add the squid for the final 1 minute.
- 3. While the seafood cooks, cut the baguette into nine ½-inch slices on the diagonal. Put 8 of the slices on a baking sheet and toast both sides in the broiler, about 1 minute on each side.
- 4. Drop the remaining garlic clove down the chute of the food processor with the motor running. Scrape down the sides of the bowl with a rubber spatula, add the roasted peppers, egg yolk, reserved bread slice, and the remaining saffron, crushed between your fingers. Puree, then, with the motor running, gradually add the remaining 7 tablespoons of olive oil through the chute until the mixture has the consistency of mayonnaise. Season to taste with salt.
- 5. Divide the seafood and broth among 4 soup plates. Spread the rouille on the toasted baguette slices and put 2 slices on top of each plate. Serve any remaining rouille in a small bowl at the table.