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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARE BOUILLABAISSE: | 2. Heat oil in a large pot and gently cook onions until clear, 10-15 minutes. | 3. Add leek and celery and cook a further 10 minutes. | 4. Add bay leaves, garlic, tomato paste and chilli paste. | 5. Sizzle a few seconds. | 6. Mix in wine, saffron, honey and tomatoes. | 7. Cook over low heat, 20 minutes. | 8. Add fish stock and season to taste. | 9. Bring back to a simmer and add mussels (or steam separately then add them to the soup with their juices); discard any mussels that don’t open. | 10. Add fish fillets and simmer gently until just cooked, 2-3 minutes. | 11. Divide between hot soup bowls and top with a crouton spread with rouille. | 12. Pass extra rouille and croutons around separately. | 13. ROUILLE: | 14. Puree all the ingredients, adding salt to taste. | 15. Stored in the fridge, rouille will keep for 2-3 days. | 16. CROUTONS: | 17. Preheat oven to 300ºF. | 18. Remove the crusts from 6 thick slices of sourdough bread baguette. | 19. Mix together olive oil, garlic, parmesan, oregano and salt; brush over the bread on both sides. | 20. Dice the bread into 3/4" pieces and spread out on a baking tray. | 21. Bake until golden and crisp, about 25 minutes; these can cook while cooking the soup on top of stove. | 22. **Store croutons in an airtight containe; they will keep fresh for several weeks and if they become stale simply heat in a 350ºF oven to refresh 5 to 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
leek	1		chopped	54.29	12.5935	1.335	0.267
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
bay leaf	2 -3			-	-	-	-
garlic clove	4		minced	4.172	0.9257	0.1781	0.013999999999999999
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
red chili pepper	1 -2	teaspoon	chopped	0.0	0.0	0.0	0.0
white wine	2	cups		-	-	-	-
saffron thread	1/8	teaspoon		-	-	-	-
honey	1	teaspoon		-	-	-	-
tomato juice	1 3/4	3/4	chopped peeled chopped	108.3846	22.5057	5.4192	1.8489
fish stock	12	cups		447.36	0.0	63.1896	22.6476
salt				-	-	-	-
black pepper			ground	-	-	-	-
	2 1/4	pieces	boneless cut	-	-	-	-
mussel	1 1/8 - 1 1/2		scrubbed	0.0	0.0	0.0	0.0
crouton	3	cups		366.3	66.15	10.71	5.94
prawn	8 -16		raw	-	-	-	-
potato	1		boiled	-	-	-	-
garlic clove	6		peeled minced	-	-	-	-
chile	1 -2	teaspoon	minced	0.0	0.0	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
extra virgin olive oil	1/2	cup		-	-	-	-
salt				-	-	-	-
sourdough baguette	6	slices		-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
garlic	1	teaspoon	crushed	4.172	0.9257	0.1781	0.013999999999999999
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.