Women's Menopause Health Center  July 15, 2007 Newsletter.

 

Perfect Thyroid Diet Dish - Bouillabaisse with Rouille.

Bouillabaisse is probably the most versatile dish indigenous to the south of France. It may be a humble fish stew created from the catch of the day or an elegant combination of carefully selected fish and shellfish. In Marseille, where this dish originates, conger eel, prawns, and tiny crabs are added to the pot, and the dish is served garnished with whole lobster. The only rule is that whatever seafood is chosen must be absolutely fresh, so that its aroma and taste are fragrant and delicate. In southern France, some soups are often served over slices of bread. Bouillabaisse is traditionally served with rouille, a thick, peppery sauce made from fresh bread crumbs, olive oil, and spices. The rouille may be served on the side and passed at the table or stirred into the stew just before serving. Rouille is also delicious on poached fish, vegetables, or potatoes.

BOUILLABAISSE.

2 leeks, washed thoroughly and sliced (optional).
1-2 Spanish onions, sliced (use only 1 if you use leeks).
3 tablespoons olive oil.
4-6 garlic cloves, peeled and chopped.
2 bay leaves.
2 carrots, peeled and coarsely chopped.
plenty of freshly ground black pepper.
6 medium potatoes, cut into large cubes.
1/2 teaspoon ground fennel seeds.
2 slices orange peel, about 3 inches long.
4-6 sprigs fresh thyme (1 teaspoon dried).
6-8 sprigs fresh marjoram (2 teaspoon dried).
3 cups Basic Fish Stock or 2 cups clam juice [see note) and 1 cup water.
2 ripe tomatoes, chopped.
juice of 1 lemon.
3 pounds- assorted fish and shellfish (bluefish, cod, orange roughy, mussels, shrimp, clams), washed and drained, with fish cut into large chunks.
generous pinch of saffron.
1 cup chopped fresh parsley.
salt to taste.

Rouille.

2 cups bread crumbs
1 cup freshly grated Parmesan cheese.
1/8 teaspoon cayenne
1/2 cup water
1/4 cup chopped fresh basil (1 tablespoon dried).
1/4 cup chopped fresh parsley
3 tablespoons olive oil.
Tabasco Sauce or other hot sauce.

For the bouillabaisse, saute in a soup pot the leeks and onions in the olive oil for about 5 minutes, until they are soft. Add the garlic, bay leaves, carrots, and black pepper and saute for another 5 minutes.

Stir in the potatoes, fennel, orange peel, thyme, and marjoram. Saute for 10 minutes. Add the stock or clam juice and water, tomatoes, and lemon juice. Simmer for 15 minutes or until the carrots and potatoes are firm, but cooked.

Mix in the fish (but not the shellfish), saffron, and parsley and simmer for 5 minutes. Then add the mussels, shrimp, and clams. Simmer for 2 minutes or until the mussels and clams open and the shrimp is pink and firm. Add salt to taste.

While the bouillabaisse is simmering, but before you add the seafood, make the rouille. Mix together the bread crumbs, Parmesan, and cayenne. Add the water and blend into a paste. Stir in the basil, parsley, and olive oil. Add Tabasco for more spice. Rouille should be hot and flavorful.

As soon as the seafood is done, serve the bouillabaisse topped with rouille. Crisp French bread and a green salad make this a complete meal.

SERVES 6

Note: If you are using clam juice, look for Doxsee or other all-natural brand that have no preservatives or additives.

From: Sundays at Moosewood Restaurant.

 

Back to Menopause recipes index.