Marseillaise Monkfish and Its Rouille Sauce from Clarisse Gaubil
Servings: 6
Preparation time: One hourIngredients
Monkfish: 3 lbs
Onions: 2
Olive Oil: 3 tablespoons
Garlic: 1 clove
White Wine: 1 1/2 cup
Diced Tomatoes: 1 can (28 oz)
Red Pepper Powder: dash
1/4 teaspoon salt
1/4 teaspoon pepper
Ingredients for the Rouille (or you may decide to buy it in a store!)
Yolks: 2 (Watch the quality of eggs)
White Bread: 1 slice of sandwich white bread crust removed
Garlic: 2 cloves
Milk: 1/4 cup
Saffron: a large pinch, i.e. a rounded 1/8 tsp
Red Pepper Powder: dash
Olive Oil: 1 cup
1/4 teaspoon salt
Directions:
Peel and chop onions.
Heat olive oil in large saucepan over medium heat.
Stir in onions and cook for 8 minutes.
Cut monkfish into serving pieces.
Stir in monkfish pieces and crushed garlic.
Cook for 3 minutes over medium heat.
Stir in white wine, diced tomatoes, red pepper powder, salt and pepper.
Cover and cook over low heat for 40 minutes stirring occasionally.
For the Rouille:
Peel and mince the garlic.
Moisten the white bread in milk and squeeze out the liquid.
Put in a blender the white bread slice, garlic, red pepper, saffron, salt & pepper add yolks and puree in the blender.
Beat into a mayonnaise with an electrical beater while slowly adding the olive oil.
When the rouille is ready, keep it chilled in the fridge until it is served (avoid keeping it more than one day).
