Recipe for Roasted Red Pepper Bouillabaisse 
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Yield:
7
Ingredients:
Amount Ingredient
4 x sweet red peppers or 340-g jar roasted red peppers
4 x canned or 2 peeled fresh tomatoes
2 can chicken broth -- (10-oz/284-mL)
1 cup water -- (250 mL)
1/2 cup white wine -- (125 mL)
2 x minced clv garlic
1/4 tsp hot red chili flakes -- (1 ml)
1/4 tsp basil -- (1 ml)
1/4 tsp salt -- (1 ml)
1/4 tsp saffron threads -- (1 mL)
1 x leek
1 lb firm-fleshed fish such as marlin - (500 g)
1 tsp granulated sugar -- (optional) (5 mL)
Instructions:
Instructions: 1. If using fresh peppers, preheat oven to 450F (230C). Slice peppers in half. Remove stem and seeds. Place pepper halves cut- side down on a foil-lined baking sheet. Roast, uncovered, until about half of skin becomes bubbled and charred, about 20 minutes. Remove from oven. Pull edges of foil over peppers and enclose so they will steam, making skins easier to peel. When cool, peel skin and discard.

2. While peppers are roasting, finely chop tomatoes. Combine tomatoes along with juice, broth, water, wine, garlic, chili flakes, basil and salt in a large wide saucepan. Crush saffron threads between your fingers and add. Cover and bring to a boil over high heat.

3. Meanwhile, cut deep green leaves from leek and discard. Barely trim root end so leaves stay attached to white end. Cut lengthwise in half. Thoroughly wash sand from between leaves under cold running water. Then thinly slice crosswise. Add to tomato mixture. When mixture boils, cover and reduce heat to low. Simmer 20 minutes, stirring occasionally to develop flavours.

4. As soon as peppers are peeled, coarsely chop and add to tomato mixture. If using a jar of peppers, drain well, chop and add. If you wish more broth, simply add another cup (250 mL) of water.

5. After soup has simmered 20 minutes, slice fish into bite-size pieces. Stir into simmering soup. Cover and cook just until fish flakes easily, from 6 to 8 minutes. Taste and add sugar and more basil, if needed. Serve in heated bowls sprinkled with chopped fresh coriander or basil.

Make ahead: At the end of Step 4, after stirring pepper into soup, cover and refrigerate soup up to 2 days or freeze. When ready to serve, reheat and continue with Step 5.

The heady flavour of roasted red pepper adds new dimension to this saffron-laced fish soup. Toss in a few shrimp, mussels or sauted bay scallops when the occasion calls for a special treat.

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