Bouillabaisse with Crushed Potatoes

Date
Feb, 08, 2022
Bouillabaisse with Crushed Potatoes

Here’s a long blog post about why I’m cooking this….. Just kidding, I’m cooking it cause it’s French and I want to learn to cook French food, just like I do Puerto Rican food.  The Bouillabaisse recipe is from the Mediterranean Cookbook and the Potatoes are from RecipeTinEats.  This combo was delicious!

Bouillabaisse

Prep Time: 30 min  | Cook Time: 30 min  | Servings: 6 

Once a rough and ready stew made by throwing

the fish left unused on the quayside at the end

of the day into a bubbling pot, bouillabaise is

now a celebrated dish along the French Riviera.

Ingredients:

2¾lb (1.25kg) mixed white fish, cleaned and

boned–heads, bones, and tails reserved (I used fresh Cod, already cleaned)

2 sprigs of thyme

2 sprigs of rosemary (HEB was out so I used dried)

2 sprigs of flat-leaf parsley

grated zest of 1 lemon

6 crushed black peppercorns

1 large pinch of saffron strands

3 garlic cloves, crushed

6 tbsp olive oil

1 onion, thinly sliced

1 leek, thinly sliced

1 fennel bulb with fronds, thinly sliced

1 x14oz (400g) can chopped tomatoes

½ cup dry white wine

6 raw large shrimp, shelled (Didn’t add this, since it would be too much)

7oz (200g) cooked seafood medley,

such as mussels, squid, and shrimp

1 tbsp Pernod or other aniseed-flavored

liqueur or brandy (optional)  (Didn’t use this)

salt and freshly ground black pepper

For the rouille sauce

1 small hot chile, seeded and chopped

2 garlic cloves, crushed

1 egg yolk

small pinch of saffron strands

about ¾ cup extra virgin olive oil

Directions:

1

Rinse the fish inside and out, drain well, and pat dry. 

Cut into 2in (5cm) pieces. Place the heads, 

bones, and tails in a pan, add enough boiling 

water to cover well,

then add the thyme, rosemary, parsley,

lemon zest, and peppercorns. Simmer

for 15 minutes.  (I used a pre-made seafood stock,

so I skipped this step).

2 For the rouille sauce, combine the chil,

garlic, egg yolk, and saffron, using a

blender, food processor, or mortar and

pestle. Once the mixture is smooth, let

infuse for at least 5 minutes. Gradually

trickle in the oil, working it in a little at

a time until you have a very thick, smooth

sauce. Season to taste. (My blender couldn’t mix this,

it was too little, so I had to use a mortar)

3

Put the saffron in a cup, add 2 tablespoons

of the oil. Mix well and pour over the pieces

of fish. (I poured this over the raw cod). Let stand. 

Heat the remaining oil in

a saucepan, add the onion, leek, and fennel,

and cook, stirring, for 5-7 minutes. Add the

tomatoes and stir for 2 minutes.

4

Pour the stock through a sieve into

-the pan. (I just added the pre-made Seafood Stock)

Mash down the flavorings

to extract as much as possible and pour

in the wine. Bring to a simmer and cook

for 20-30 minutes, stirring frequently, until

mushy, mellow, and fragrant.

5

Add the fish, placing the most delicate fish on top

and let bubble for 5 minutes. Shake the pot from time to

time to prevent the mixture from sticking to the bottom. Do not stir or the fish pieces will disintegrate. 

6

Add the shrimp and return to a boil for

5 minutes, until the fish is flaky and the

shrimp are cooked. Stir in the seafood

medley, Pernod, if using, and return to a

boil. Add a little more water, if necessary, so

the fish remains covered.

Taste and adjust the seasoning. Ladle

the broth into a soup tureen. Divide

the fish, seafood, and vegetables between

6 deep plates. Serve immediately with

croutons, rouille sauce, and

boiled Russet potatoes, if you like.

cook’s tip

You can replace the heads, bones, and tails

with a good fish stock concentrate.

Source: Mediterranean Cookbook pg. 154

Ultra Crispy Smashed Potatoes

Potatoes, Sides
Prep Time: 10 min | Cook Time: bake for 45 minutes | Servings: Servings 12

Ingredients:
POTATOES – CHOOSE:
700g / 1.4 lb small potatoes (12 – 14) (Note 1)
1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)
1 tbsp salt (for boiling)
30g / 2 tbsp unsalted butter , melted (I used a honey butter I had made for another recipe, basically melted butter with some honey and a little salt)
1 tbsp olive oil
3/4 tsp salt (for sprinkling)
1/4 tsp black pepper
Finely chopped parsley , optional garnish

Directions:
Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It’s ok if the skin splits. Alternatively, steam or microwave them.
Preheat oven to 200°C/390°F (180°C fan).
Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.

Nutrition:
Serving: 58g Calories: 85cal (4%)

Source: https://www.recipetineats.com/crispy-smashed-potatoes/

February 2, 2022

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