Seafood Stew With Saffron And Rouille Recipes

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FABULOUS FISH STEW



Fabulous fish stew image

Packed with beautiful fish and shellfish in a delicious tomato broth, this stew's a one-pot wonder

Provided by Jamie Oliver

Categories     Mains     Cook with Jamie     Dinner for two     Christmas     Aussie Christmas     Dinner Party     Stew

Time 45m

Yield 2

Number Of Ingredients 19

2 cloves garlic, peeled
1 small pinch saffron, optional
sea salt
freshly ground black pepper
250 ml low-fat mayonnaise, made with free-range eggs
lemon juice
12 mussels, from sustainable sources, ask your fishmonger
20 clams, from sustainable sources, ask your fishmonger
olive oil
1 small wineglass white wine
400 g good-quality tinned plum tomatoes
2 small fillets of sea bass or bream, from sustainable sources, ask your fishmonger, cut in half
2 small fillets of red mullet or snapper, from sustainable sources, ask your fishmonger, cut in half
2 small fillets of monkfish or other firm white fish, from sustainable sources, ask your fishmonger
4 langoustines or tiger prawns, from sustainable sources, ask your fishmonger, shell on
2 thick slices crusty bread
1 small handful fennel tops
extra virgin olive oil
1 small bunch fresh basil, leaves picked and stalks chopped

Steps:

  • It's worth trying to get hold of saffron for this one - it's available from most delis and good supermarkets. It's not cheap, but bear in mind you won't need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven't got one, try using a high-sided roasting tray instead, with another tray as a lid.
  • To make the saffron aïoli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar or a Flavour Shaker™ until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayo. Taste and season with a little more lemon juice, salt and pepper.
  • Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren't tightly closed, give them a sharp tap. If they don't close up, throw them away.
  • Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine and the tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
  • Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don't open.)
  • Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra virgin olive oil and a big blob of saffron aïoli.

Nutrition Facts : Calories 470 calories, Fat 17.2 g fat, SaturatedFat 2.1 g saturated fat, Protein 42.2 g protein, Carbohydrate 26.9 g carbohydrate, Sugar 5.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BOUILLABAISSE



Bouillabaisse image

A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

1/2 cup dry sherry
1/2 teaspoon saffron
1 lb flounder or 1 lb trout, boned and fillet
1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
10 small clams
10 mussels
2 small squid, cleaned and sliced into rings
1/4 cup olive oil
1 large onion, diced
2 shallots, minced
1 carrot, diced
1 cup fennel bulb, thinly sliced
6 garlic cloves, minced
28 ounces tomatoes, diced with liquid
2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
2 tablespoons fresh parsley
pepper
garlic-infused olive oil
parsley
red pepper flakes

Steps:

  • Add saffron to sherry set aside.
  • Cut fish into bite size pieces.
  • Scrub clams and mussels.
  • In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
  • Add all liquids and seasonings including the saffron infused sherry.
  • Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
  • Serve hot in large bowls.
  • Top with garnishes.
  • Serve with crusty bread, and a tossed salad.

Nutrition Facts : Calories 302.4, Fat 12.2, SaturatedFat 1.9, Cholesterol 88.4, Sodium 1371.8, Carbohydrate 14.7, Fiber 3, Sugar 5.6, Protein 30.1

PROVENCAL FISH SOUP WITH SAFFRON ROUILLE



Provencal Fish Soup with Saffron Rouille image

Provided by Paul Grimes

Categories     Soup/Stew     Fish     Tomato     Christmas     Lunch     Saffron     Fennel     Leek     White Wine     Winter     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 (first course) servings

Number Of Ingredients 21

4 medium leeks (white and pale green parts only), chopped
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices
Equipment:
Equipment: a food mill fitted with medium disk
Accompaniment
Accompaniment: saffron rouille

Steps:

  • Wash leeks .
  • Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
  • While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
  • Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
  • Preheat oven to 350°F with rack in middle.
  • Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
  • Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
  • Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.

ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE



Rouille - French Cayenne Pepper, Saffron and Garlic Mayonnaise image

Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise - it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.

Provided by French Tart

Categories     Sauces

Time 15m

Yield 2 Cups

Number Of Ingredients 10

3 egg yolks
1/4 teaspoon dry mustard
4 -6 minced garlic cloves
1 tablespoon white wine, warmed slightly
1 teaspoon saffron thread
1/2 teaspoon cayenne pepper
1 teaspoon pastis or 1 teaspoon Ricard
1 1/2 cups olive oil
salt
1/2 lemon, juice of

Steps:

  • Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
  • With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.
  • Dissolve the saffron threads in the warm white wine and add to the blender.
  • Transfer to a bowl and taste. Stir in salt and lemon juice to season.
  • Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.

Nutrition Facts : Calories 1528.3, Fat 168.3, SaturatedFat 24.6, Cholesterol 283.2, Sodium 16.4, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 4.3

SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS



Seafood Stew with Garlic Rouille Croutons image

Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.

Provided by Chuck Hughes

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

3 tablespoons/45ml olive oil
1 carrot, chopped
1 celery rib, chopped
1 fennel bulb, chopped
1 garlic bulb, halved horizontally
1 leek, chopped
1 onion, chopped
3 tablespoons/45ml ketchup
3 sprigs fresh rosemary
3 sprigs fresh thyme
Shells of 4 crab legs (reserve the meat for the stew, below)
Shells of 2 lobsters (reserve the meat for the stew, below)
1 tablespoon/15ml peppercorns
1 tablespoon/15ml cold butter
Salt and freshly ground black pepper
2 tablespoons/30ml olive oil
2 leeks, cut into chunks
12 shiitake mushrooms, stemmed
4 red bell peppers, roasted, peeled and sliced
Salt and freshly ground black pepper
1 cup/250ml frozen peas
6 to 8 slices country bread
3 cloves garlic, chopped
1/2 red chile pepper, seeded and chopped
1 egg yolk
1 cup/250ml olive oil, plus more for the pan
Salt and freshly ground black pepper
1 pound/500g clams
8 ounces /225g mussels
8 ounces/225g rock shrimp
Meat from 2 lobsters
Meat from 4 crab legs
Olive oil, for drizzling
4 to 6 sea scallops on the shell
Fresh chervil

Steps:

  • For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
  • For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
  • For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
  • For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.

SEAFOOD STEW WITH SAFFRON AND ROUILLE



Seafood Stew With Saffron and Rouille image

Provided by Moira Hodgson

Categories     dinner, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 red pepper
1/4 cup bread crumbs
2 egg yolks
3 garlic cloves, peeled and any green part removed
Approximately 1 cup olive oil
Coarse salt and freshly ground pepper to taste
1 pound white potatoes
3 leeks, sliced
1 cup dry white wine
1/4 teaspoon saffron threads
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 cup canned Italian tomatoes
1/2 teaspoon thyme
2 pound bag mussels
1/4 pound medium shrimp, unpeeled
1/2 pound bay scallops, or sea scallops halved

Steps:

  • Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
  • Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
  • Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
  • Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
  • Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
  • Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.

Nutrition Facts : @context http, Calories 1026, UnsaturatedFat 53 grams, Carbohydrate 50 grams, Fat 69 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 12 grams, Sodium 1616 milligrams, Sugar 7 grams, TransFat 0 grams

FRENCH ROUILLE SAUCE



French Rouille Sauce image

French rouille sauce is a thick, mayo-like recipe that's great with bouillabaisse and other seafood dishes. Saffron contributes the yellow color.

Provided by Hank Shaw

Categories     Sauce

Time 16m

Yield 6

Number Of Ingredients 9

1 tablespoon water
1 tablespoon white wine vinegar
Pinch of saffron
2 to 3 slices white bread (crusts removed)
3 to 4 cloves of garlic (finely chopped)
2 egg yolks
1/4 teaspoon chili powder
1/2 cup olive oil
Salt to taste

Steps:

  • Gather the ingredients.
  • Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.
  • Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.
  • Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.
  • While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.
  • Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.
  • Serve alongside fish and enjoy.

Nutrition Facts : Calories 207 kcal, Carbohydrate 3 g, Cholesterol 93 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, Sodium 146 mg, Sugar 0 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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