New England Bouillabaisse with Rouille and Croutons

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A steaming bowl of this fragrant bouillabaisse is a truly comforting meal. Seafood lovers will adore this succulent feast.

Ingredients

For the Broth:
2-3 tbsp. olive oil
1 small onion, diced
1 med. leek, roots and all (trim off 1 in. of green part), diced, washed, and dried well
1 fennel bulb, top stalks and any tough outer layers removed, diced
2 celery stalks, diced
4 garlic cloves, finely chopped
1 tsp. saffron
Pinch red pepper flakes
1 tsp. kosher salt
4 tomatoes, stemmed, seeded, and chopped
2 tbsp. tomato paste
2 cups dry white wine
Juice of 1 orange

For the Fish:
12 littleneck clams, washed well in cold water
1/2 lb. monkfish, trimmed and cut into 2-in. chunks
1/2 lb. haddock filet, skin removed, cut into 2-in. pieces
1/2 lb. cleaned squid bodies, cut into thin rings
12 mussels, scrubbed
12 small shrimp, shelled and deveined
2 tbsp. anisette, (optional)
1/4 cup extra virgin olive oil
2 tbsp. chopped fresh parsley
1/2 cup rouille
1 loaf French bread, sliced and toasted

Steps

1. For broth: Heat the olive oil in a large soup pot over med.-high heat. Add onion, leek, fennel, celery, garlic, saffron, red pepper flakes, and salt. Cook, stirring occasionally, for about 10 min.

2. Add the tomatoes and tomato paste and stir to combine. Add 2 qt. water, white wine, and orange juice; bring to a boil. Lower the heat to just bubbling and cook for 3 min. (Can be made the day ahead, refrigerated, and reheated when needed. It can also be frozen.)

3. To cook and serve the fish: Add the clams to the broth and cook for 6-8 min. Add the monkfish and stir gently. Simmer for 5 more min. When the clams open and the monkfish is almost cooked, add the haddock, squid, mussels, and shrimp. Add the anisette, if using. Cook for an additional 5 min., or until the haddock is cooked and the mussels open. All the fish should be delicately cooked.

4. Carefully remove fish from broth with a slotted spoon and divide it among 4 large, heated bowls. Bring the broth to a boil and whisk in the 1/4 cup of olive oil. Ladle broth over fish. Sprinkle with chopped parsley. Serve the bouillabaisse with rouille spread on the croutons.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources