Medium

Recommended product

Recommended product

Pomì chopped tomatoes are dedicated to the most demanding of palates, a soft, smooth fresh tomato pulp, made for those who love a softer flavor. Perfect to cook ragout, soups, pureed vegetable soups, delicious sauces and pizza recipes. Store up to 5 days in the fridge after opening​ How is it made? Tomatoes are washed, peeled, chopped, then crushed. They are mixed with tomato juice and then put through sieves. The Product is thermally pasteurized and aseptically filled in our signature carton boxes. Finely chopped tomatoes may contain seeds and peels.

EXPLORE
None min
Preparation time
Medium
Difficulty
Ingredients for 6 to 8 people
Finely chopped tomatoes 26.6oz 3 cups
Baguette8 ½-inch slices cut on the diagonal
Cayenne pepper1/4 tsp.
Cooked lobster meat1 lb.
Diced green pepper1 cup
Diced onions1 cup
Fennel bulb1 small (about 10 to 12 oz.)
Finely chopped garlic1/4 cup
Fish stock6 cups
Fresh breadcrumbs1 cup
Freshly ground black pepperTo taste
Kosher saltTo taste
Large strips of orange peel2
Mussels1 lb. washed and debearded
Olive oil1/4 cup
Saffron threadsGenerous pinch
Skinless firm white fish1 lb. (sea bass, halibut, or cod cut into large pieces)
Small clams (such as cockles)1 lb. soaked in cold salt water
Store-bought pesto1/4 cup
White wine1 cup
Yukon gold potatoes10 oz. cut into ½-inch dice
Preparation

Combine 2 Tbs. olive oil with 1 Tbs. garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Brush the mixture on one side of the bread slices and set aside.

For the rouille: in a medium bowl, soak the breadcrumbs, cayenne, 1/4 tsp. salt, and 1/4 tsp. pepper in ½ cup water and set aside for
15 minutes, then stir in the pesto.

In an 8-quart pot or Dutch oven, heat the remaining oil over medium-high heat until shimmering. Add the fennel (sliced lengthwise into 1/8-inch slices fronds reserved), onions, and peppers and sauté until just tender, about 4 minutes. Add the remaining garlic and continue to cook for another 15 seconds, then add the wine, Pomì finely chopped tomatoes, fish stock, potatoes, saffron, and orange peel, and bring to a boil. Lower the heat to medium, add the fish, mussels, and clams and cook, covered for about 4 to 5 minutes, until the mussels and clams have opened. Add the lobster meat and heat through. Keep warm.

Place a rack in the center of the oven and heat the oven to 450°F. Place the bread slices on a large baking sheet and toast in the oven until golden brown, about 6 to 7 minutes.

Serve the bouillabaisse with a dollop of the rouille and a bread slice. Garnish with a fennel frond. 

Download Pdf

RECIPES

YOU MAY ALSO LIKE