Best 2 Mark Bittmans Rouille Recipes
Discover a savory and vibrant condiment that adds depth and richness to your culinary creations with our guide to making the perfect Mark Bittman rouille. This Provencal sauce, originating from the Mediterranean region, is a blend of tradition and culinary innovation, offering a delightful fusion of flavors and textures. Embark on a culinary journey as we explore the secrets behind creating a rouille that tantalizes the taste buds and elevates your dishes to new heights.
Here are our top 2 tried and tested recipes!
MARK BITTMAN'S ROUILLE
Steps:
- Put 1 egg yolk, lemon juice, Dijon mustard and garlic in a food processor. Add olive oil in a steady stream to form an emulsion. Add redchili flakes or cayenne and 1 roasted pepper; blend until smooth.
MARK BITTMAN'S BOUILLABAISSE
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it. There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally. Another is to use shrimp shells. A third is to accumulate lobster bodies, which make fantastic stock. In any case, you combine whatever you have with some aromatics (thyme branches, onion, celery, carrot, garlic, peppercorns) add water and simmer for 15 to 30 minutes. Cool, strain and freeze if you like. When you're ready to make the soup, procure your seafood - pretty much any combination of fish and shellfish will do, but avoid dark-fleshed fish - and go forth. From there, it's no more difficult than making a pot of vegetable soup.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat oven to 400 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp, about 5 minutes. Set aside.
- Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy. Season to taste; it should be so delicious that you don't even care whether you add fish.
- Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently. Add fish in order of how long they will take to cook. Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first. About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash. When mollusks open, add remaining fish. Cut scallops into quarters and place in the bottom of 4 bowls.
- Add pastis if you're using it; taste and adjust seasoning. Ladle hot soup and fish over the scallops, distributing clams and mussels evenly. Garnish and serve with croutons and rouille, if you're using.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1002 milligrams, Sugar 6 grams, TransFat 0 grams
### Tips - If the aioli breaks, add more oil and whisk vigorously. - The aioli can be made ahead of time and stored in the refrigerator for up to 2 days. - For a heartier aioli, add some chopped hard-boiled egg or grated Parmesan cheese. - If you don't have a mortar and pestle, you can use a food processor or blender to make the aioli. - To make aioli in a food processor, combine all of the ingredients and process until smooth. - Serve the aioli immediately or store it in the refrigerator for up to 2 days.
### Conclusion Rouille is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is especially popular with seafood, but it can also be used with vegetables, meat, or poultry. Rouille is also a great addition to sandwiches, wraps, and salads. The next time you're looking for a way to add some extra flavor to your meal, try making rouille.
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