Julia Child's Boulliabasse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½C Extra-virgin olive oil
1C Chopped onion
1C Chopped leek
4 Cloves smashed garlic
2-3 Large, ripe tomatoes, chopped or 2 cups canned chopped tomatoes
4 Tins, (380ml) Clam or Fish Broth
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
1 2-inch wide strip of fresh orange peel (optional)
½t Crumbled saffron
1T Sea salt
1lb Peeled Large Prawns, tails removed
1lb Halibut or other flaky white fish, cut into large chunks
1lb Mussels or clams, scrubbed and mussels, debearded
Crusty bread, sliced, for serving
Rouille
2 Roasted and peeled red bell peppers, (jarred peppers are fine)
½t Ground cayenne pepper, or more to taste
T1 Fresh lemon juice
1 Garlic clove, peeled and minced
¼C Breadcrumbs
¼C Fresh parsley leaves. chopped
½t Fine sea salt (taste the broth first - the purchased broth may already be salty)
⅓C Extra-virgin olive oil
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Directions: |
Directions:For the broth:
1. Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat. Add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant.
2. Add the fish broth, tomatoes, water, herbs, orange peel, saffron. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.
3. Cook 30 minutes, add the shrimp and cook until they turn pink, a minute or two.
4. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open (this will just take a few minutes).
5. Taste the soup and add more salt and freshly ground pepper if needed.
Make the rouille:
1. Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.
2. Toast the bread and brush with olive oil.
3. Using 4 large soup bowls, place a piece of bread at the bottom of each bowl, spoon rouille over each piece of bread and then spoon the broth and fish and shellfish over and around the bread. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 Hour |
Personal
Notes: |
Personal
Notes: Made this for Carolyn and Glen for a French dinner on Feb 15, 2024 - it was absolutely outstanding - everyone loved it.
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