Windows on the Water
Pacific Bouillabaisse with Spicy Rouille
From - Former- Executive Chef
Pandee Pearson
Wine Pairing Suggestion: 2005 Robert Hall Viognier, Paso Robles
For the broth:
4 tbsp. olive oil
2 leeks, small dice
1 small fennel bulb, small dice
1/2 cup shaved garlic
1/2 cup Pernod
1 cup dry white wine
6 cups fish stock
Pinch saffron threads
For the rouille:
2 roasted, peeled, red sweet peppers
3-4 garlic cloves
2-3 tsp. harissa (or other spicy chili paste) to taste
1/2 cup bread crumbs
1 cup olive oil
Salt and black pepper and red chili flakes to taste
For the seafood:
8 clams
8 mussels
1 lb. halibut
3/4 lb. calamari
8 large shrimp
1 whole dungeness crab, cleaned and cut apart or other crab claws
1 cup diced tomatoes
4 tbsp. butter
Method:
To make the broth, saute the leeks, fennel and shaved garlic in olive oil until soft. Do not let the garlic brown.
Deglaze the pan with the white wine and Pernod, being careful of the flame that may follow. Reduce the liquid by one-half and add the fish stock and saffron. Allow broth to simmer for 10 minutes. Season with salt and pepper as needed. (I add red chili flakes too).
To make the rouille, put everything except the olive oil, harissa, salt and pepper in a blender or food processor and puree. Slowly add the olive oil and pulse until the rouille is the consistency of mayonnaise. Add the harissa, salt and pepper to taste. Remember the harissa can be hot!
When ready to serve the bouillabaisse, heat up the broth and add the seafood in order of its cooking time. Clams will probably take the longest. Once the seafood is added, simmer until it is just cooked. Add the tomatoes, parsley, butter and a squeeze of lemon. Check the seasonings.
To serve, divide the seafood into four warm bowls. Ladle broth over top of seafood and garnish with a heaping teaspoon of rouille. This dish is great with some warm crusty bread and a glass of light dry white wine. I would recommend a Viognier or a Sauvignon Blanc.
Most importantly, enjoy. It is worth the time it takes to prepare Pacific Bouillabaisse with Spicy Rouille.
