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. 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.
Ingredients for 6 to 8 people
|Finely chopped tomatoes 750g||3 cups|
|Baguette||8 ½-inch slices cut on the diagonal|
|Cayenne pepper||1/4 tsp.|
|Cooked lobster meat||1 lb.|
|Diced green pepper||1 cup|
|Diced onions||1 cup|
|Fennel bulb||1 small (about 10 to 12 oz.)|
|Finely chopped garlic||1/4 cup|
|Fish stock||6 cups|
|Fresh breadcrumbs||1 cup|
|Freshly ground black pepper||To taste|
|Kosher salt||To taste|
|Large strips of orange peel||2|
|Mussels||1 lb. washed and debearded|
|Olive oil||1/4 cup|
|Saffron threads||Generous pinch|
|Skinless firm white fish||1 lb. (sea bass, halibut, or cod cut into large pieces)|
|Small clams (such as cockles)||1 lb. soaked in cold salt water|
|Store-bought pesto||1/4 cup|
|White wine||1 cup|
|Yukon gold potatoes||10 oz. cut into ½-inch dice|
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.