Cookie’s Bouillabaisse and Rouille Recipes are fairly traditional but with a couple of twists stolen … er… borrowed from Emril. It takes about an Hour and 45 minutes:
For the broth:2 tablespoons olive oil1 cup onion, chopped1/2 cup celery, choppedSalt and pepper3 cloves garlic1 bay leaf8 peppercorns2 sprigs thyme1 pound fish bonesWater to cover1 cup white wine
For the Bouillabaisse:Pinch of Saffron1 cup leeks, julienned3 cups tomatoes, peeled, seeded, and choppedJuice and zest of one orange1 cup fennel, julienned2 tablespoons garlic, chopped2 tablespoons parsley, finely choppedSalt and pepper2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,angler fish, cleaned and scaled1 large lobster1 pound shrimp, peeled and deveined1/2 pound mussels1/2 pound littleneck clamsSalt and pepper
For the Rouille: 1 red pepper, roasted and peeled 2 cloves garlic 1 piece of white bread torn into pieces 1 egg yolk 1 tablespoon Dijon mustard Juice of one lemon Salt and pepper 1/2 cup olive oil Garnish: 12 slices of crusty French bread For the broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.
For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Season with salt and pepper.
For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.
To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and crusty bread on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the crusty bread.