Lazy Man's Bouillabaisse and Lulu Peyraud's Quick Rouille Recipe by Monte

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Ingredients

1/3 cup extra-virgin olive oil
5 cloves of garlic, cloves peeled and coarsely chopped
3 large tomatoes, coarsely chopped or 1 -16 Oz can of diced tomatoes
2 tablespoons tomato paste
4 garlic cloves, peeled and minced 
Crumble saffron threads in stock in a food processor or mortar. Add
garlic and purée, or grind with a pestle, until smooth. Transfer to a bowl and
stir in mayonnaise, paprika, and cayenne. Season to taste with salt. Refrigerate
until serving. (Rouille is best used the same day, although I used it on
leftover Bouillabaisse two days later and loved it.
30
Minutes before serving…put the Bouillabaisse together:
1/4 cup extra-virgin olive oil
1 medium fennel bulb, cored and cut into
1/2-inch dice
1 baking potato, peeled and cut into
1/2-inch dice
1 large tomato—peeled, seeded and cut into
1/2-inch dice or 1 16 oz. can of diced tomatoes
1 lb 21-28 count shrimp, shelled and
deveined and defrosted if frozen
2 ½ pounds monkfish fillets, cut into 2-inch
chunks
1 tablespoon fresh lemon juice
3 tablespoons chopped basil
8 thin slices of baguette, brushed with
olive oil and toasted
Lemon wedges, for serving

View Full Recipe at CHEWING THE FAT