Bouillabaisse Of Fresh Peas With Poached Eggs Recipes

BOUILLABAISSE

Steps:

• 1. In a large, heavy-bottomed stockpot over medium-high heat, heat the olive oil. Add the fennel, onions, and leeks and cover with a tight-fitting lid. Cook the vegetables, stirring occasionally, until just beginning to tenderize, about 5 minutes. Add the tomato and garlic, re-cover the pot, and continue cooking until the tomatoes begin to break down, 2 to 3 minutes.
• 2. Add the tomato paste, cayenne, saffron, potatoes, fish stock, and bouquet garni. Season with salt and pepper and bring the liquid up to a boil. Cover the pot, reduce the heat to medium, and simmer until the potatoes are cooked, 10 to 15 minutes.
• 3. Add the seafood in order of firmness and cooking time, with the denser fillets of fish going into the pot first, followed by shellfish and then shrimp. Simmer the soup, stirring very minimally to preserve the whole pieces of seafood, until the shellfish have opened and fish fillets have cooked through, 5 to 10 minutes total, depending on the seafood being used.
• 4. To serve, remove and discard the bouquet garni. Carefully remove the fish and shellfish, arranging them on a large serving platter or in warm bowls. Ladle the broth and potatoes over fish and garnish with the herbs. Serve warm.

BOUILLABAISSE OF PEAS

Steps:

• Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
• Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
• Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.
• Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.

'BOUILLABAISSE' OF FRESH PEAS WITH POACHED EGGS

Steps:

• In a heavy soup pot, heat the olive oil over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the potatoes and garlic. Cook, stirring, until the garlic begins to smell fragrant, about one minute. Add the water, saffron and salt to taste. Bring to a boil, reduce the heat, cover and simmer 15 minutes. Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet. Taste, adjust salt and add pepper.
• One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for four minutes until just set. Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top. Stir the herbs into the soup, then ladle the soup into the bowls and serve.