Quick Bouillabaisse

Name: Quick Bouillabaisse
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon (5 ml) lemon juice; 1 pinch saffron threads; 3 garlic cloves, finely chopped; 2 egg yolks; 1/4 teaspoon (1 ml) salt; 1 pinch cayenne; 1/2 cup (125 ml) olive oil; 1 leek, halved lengthwise and finely sliced; 1 clove garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) anise liqueur such as Pernod; 2 cups (500 ml) fish stock; 2 cups (500 ml) peeled and finely diced potatoes; 1 lb (454 g) tilapia fillets, diced; 1/4 lb (115 g) small raw shrimp, peeled; 1/4 lb (115 g) small scallops; 1/4 cup (60 ml) chopped flat-leaf parsley; Salt and pepper; 8 slices baguette bread, cut crosswise and toasted; Lemon wedges

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Preparation 30 MIN

Cooking 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

Rouille

1 teaspoon (5 ml) lemon juice
1 pinch saffron threads
3 garlic cloves, finely chopped
2 egg yolks
1/4 teaspoon (1 ml) salt
1 pinch cayenne
1/2 cup (125 ml) olive oil

Bouillabaisse

1 leek, halved lengthwise and finely sliced
1 clove garlic, finely chopped
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) anise liqueur such as Pernod
2 cups (500 ml) fish stock
2 cups (500 ml) peeled and finely diced potatoes
1 lb (454 g) tilapia fillets, diced
1/4 lb (115 g) small raw shrimp, peeled
1/4 lb (115 g) small scallops
1/4 cup (60 ml) chopped flat-leaf parsley
Salt and pepper

Accompaniments

8 slices baguette bread, cut crosswise and toasted
Lemon wedges

Preparation

Rouille

In a bowl, combine the lemon juice and saffron. In a small food processor, purée the garlic, egg yolks, saffron-infused juice, salt and cayenne pepper. While processing, drizzle in half the olive oil, then add the remaining oil. The rouille should have the texture of a thick mayonnaise. Adjust the seasoning. Refrigerate.

Bouillabaisse

In a large pot over medium heat, soften the leek and garlic in the oil for 2 minutes. Deglaze with the anise liqueur. Add the stock or broth and potatoes. Season with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 5 minutes. Add the fish and shellfish. Bring back to a boil. Cover and remove from the heat. Let sit 5 minutes. Adjust the seasoning. Sprinkle with parley. Serve with lemon wedges and toasted baguette slices, which diners can spread.