I hope you enjoy the food!!!

Monday, November 28, 2011

Bouillabaisse in a Bag with Rouille

My loyal readers should know by now what a sucker I am for a gorgeous cookbook, especially one with drool worthy photos!!!

So it should come as no surprise when I tell you that when they recently offered a free copy of "Delicious Simply the Best Cookbook" when subscribing to Delicious Magazine - I said yes immediately!!!  I offer let my subscriptions lapse just so I can see what offers they will entice me with!!!  I have received many free cookbooks this way - a girl can never have too many, now can she???

The other day when the postman came and delivered my anxiously awaited parcel, let me tell you I had that envelope open before I had even left the letterbox!!!  My mouth was seriously salivating before going more than 20 pages into the book.  This book was full of serious food porn!!  Every page a beautiful full page photo - I couldn't wait to start cooking!!!

One of the first dishes that caught my attention was the one entitled Bouillabaisse in a Bag - my second love after food porn, is of course seafood!!!  This recipe looked right up my alley - and so simple too.  I ummed and aaghed  about how I was going to actually make it.  I did think about steaming it (in the varoma on my Thermomix) - but then decided as I already had the oven going making fresh bread I would just go ahead and cook it in the oven as the recipe suggested.  I did, however, make a couple of little alterations along the way (what did you expect?)

Bouillabaisse in a Bag
Adapted from Delicious Simply the Best Cookbook by Valli Little

Serves 3-4 (depending on how much you love seafood!!!)

12 green prawns, peeled, (tails intact, deveined
350g skinless, boneless white fish (I used Marlin)
350g skinless, boneless salmon fillet
12 mussels, scrubbed and beards removed
12 cherry tomatoes, halved (I used a tomato medley)
1 cup podded broad beans, blanched, and peeled
1 cup frozen baby peas
1 cup dill sprigs
4 cloves garlic, crushed
1 lemon, thinly sliced
1/2 cup (125ml) dry white wine
Extra virgin olive oil to drizzle

Preheat oven to 180 degrees.

To prepare the parcels lay out 2 sheets of foil for each package that you are making.  Place one sheet horizontally, and one piece vertically (you want them to form a cross).

Divide the seafood, tomatoes, beans, peas, 3/4 of the dill, and the lemon slices among the parcels.  Drizzle with the white wine and a little olive oil.  Seal the parcels, by gathering up the sides, and securing the tops well.  Add an additional layer of foil if necessary to ensure a tightly sealed package.

Place the parcels in the oven and bake for 10-15 minutes, or until the seafood is just cooked through and the vegetables are tender.

Now here is where I made another deviation to the recipe.  Valli suggested that you serve the dish with an aioli and boiled potatoes.

I decided that because I had lovely fresh bread that the potatoes were unnecessary, and I really didn't feel like an aioli, so instead I made a rouille.

What is a rouille you may ask??  A rouille (rhymes with bluey) is basically a mayonnaise type sauce, but with colour and texture.  The word rouille is french for rust - so it gets it's name from the deep red colour that the chillies and capsicum give to the mayo.  The textured part comes from breadcrumbs.  Typically it is used to enhance a bouillabaisse, but can also be served with roasted meats.  I am so glad I went with my gut instinct on this one - it was the perfect match for this dish!!!

From Meat on The Menu, Thermomix Cookbook

70g stale breadcrumbs
60g water
200g roasted red capsicum, deseeded and peeled (approximately 2 capsicums)
1 long red chilli
1 clove garlic
1/2 tsp cayenne pepper
1 egg yolk
1 tbs lemon juice
sea salt to taste
60-80g extra virgin olive oil

Place the breadcrumbs into water in a small bowl and allow them to soak for several minutes.

Place the capsicum, chilli, garlic and cayenne pepper into the TM bowl, blend for 10 seconds on speed 7.  Scrape down the sides of the bowl.

Squeeze the excess moisture out of the bread using your hands.  Place the bread into the TM bowl along with the egg yolk, lemon juice and salt.  Blend for 10 seconds on speed 10.  Scrape down the sides of the bowl.

With the dial set to speed 4, add the oil to the reservoir, with the MC in place, and allow the oil to seep slowly into the TM bowl (taking approximately 2 minutes to add all the oil).

The mixture should be the consistency of a thin mayonnaise.

Note: you can make this in a food processor if you want.

To plate up the Bouillabaisse, gently empty the parcels into a wide, soup type plate.  Top with additional lemon slices, dill springs and a dollop of rouille.

Mmmmmm was this dish good!!!!  A slice of freshly baked bread comes in oh so handy, to mop up all the lovely garlicky, seafoody liquid in the bottom of the plate!!!

This was a lovely, tasty, easy dish to make - if you are having a dinner party and want to impress, this is one to try!!!  Why wait for a reason though - this is a good simple dish to try anytime!!!

So tell me Dear Readers are you addicted to food porn too???  Come on, don't be shy tell us all about it!!!


  1. Valli comes up with the most amazing recipes doesn't she? they always work out well!

  2. i love it, perfect dish for my oven!