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Judith Hurley's Health Tips

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From "Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes" by Sam Gugino

15-Minute Bouillabaisse

For this recipe you will need:

  • 8 tablespoons extra virgin olive oil
  • 1 medium onion, about 8 ounces
  • 4 cloves garlic
  • 1 large tomato, about 12 ounces or one 15-ounce can whole tomatoes
  • Two 8-ounce bottles clam juice
  • 2 teaspoons ground fennel
  • Salt and freshly ground black pepper
  • ½ teaspoon saffron threads
  • Three 4-ounce pieces monkfish or swordfish
  • Three 4-ounce pieces halibut, snapper, or sea bass
  • 8 ounces cleaned squid bodies
  • 1 small French baguette
  • ½ cup roasted red bell peppers from a jar
  • 1 egg yolk

To prepare this recipe:

Preheat the broiler and adjust the broiling rack between 3 and 6 inches from the heat source. Put 1 tablespoon of the oil in large deep heavy skillet over medium-high heat. Peel and quarter the onion. Peel the garlic. Put the onion and 3 cloves of the garlic into a food processor. Pulse just until chopped. Scrape into the skillet, raise the heat to high, and cook for 2 minutes. Meanwhile, core and chop the tomato (in the food processor or by hand). (If using canned tomatoes, drain the tomatoes and coarsely chop.). Open the bottles of clam juice.

Add the tomato, fennel, and salt and pepper to taste to the skillet. Over the skillet crush ¼ teaspoon of the saffron between your fingers. Stir well, cover, and bring to a boil. Meanwhile, cut each piece of fish in half. Reduce the heat under the skillet to medium, add the fish, cover, and cook for 5 minutes. Meanwhile, cut the squid into rings. Add the squid for the final 1 minute.

While the seafood cooks, cut the baguette into nine ½-inch slices on the diagonal. Put 8 of the slices on a baking sheet and toast both sides in the broiler, about 1 minute on each side.

Drop the remaining garlic clove down the chute of the food processor with the motor running. Scrape down the sides of the bowl with a rubber spatula, add the roasted peppers, egg yolk, reserved bread slice, and the remaining saffron, crushed between your fingers. Puree, then, with the motor running, gradually add the remaining 7 tablespoons of olive oil through the chute until the mixture has the consistency of mayonnaise. Season to taste with salt.

Divide the seafood and broth among 4 soup plates. Spread the rouille on the toasted baguette slices and put 2 slices on top of each plate. Serve any remaining rouille in a small bowl at the table.

Serves 4

©2005 WHYY