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Bouillabaisse with crostini and rouille from the Big Green Egg

Do you want to make a bouillabaisse with a fresh, smoky twist? Prepare the fish on a cedarwood plank in the Big Green Egg, while the mussels and vongole cook in the soup.

Ingredients

500gCod fillet with skin

850gTomato
2units.itemswhite onions
2units.itemsRoseval potatoes
1kgMussels
4units.itemsGarlic cloves
3celery stalks
400gVongole
70gTomato paste
4Vegetable oil
250mlWhipped cream
8units.itemsSaffron threads
15units.itemsPrawns (size 16/20)

12Slices of baguette
Olive oil

1Vegetable oil
1units.itemsGarlic clove
5units.itemsSaffron threads
6Mayonnaise

Big Green Egg Large
Stainless steel rack
Wooden Grilling Plank (cedar)
Perforated Grid
Thermometer
Cast Iron pan
Green Dutch Oven

Preparation

  1. Soak a cedar Wooden Grilling Plank in plenty of water for 30 minutes.
  2. Preheat the Big Green Egg with the stainless steel grid to 220°C.
  3. Cut the cod fillet into cubes of about 2 cm and place them skin-side down on the soaked plank.
  4. Place the plank on the grid, close the lid, and smoke the cod for about 17 minutes until a core temperature of 45°C is reached. Measure with a thermometer.
  5. Remove the plank from the Egg, sprinkle with pepper and salt, and set aside.

  1. Wash the mussels and clams in cold water, drain, and remove any broken or open shells.
  2. Wash the potatoes and cut into cubes of about 1 cm. Slice the celery into pieces of about 5 mm. Peel and finely chop the onion and garlic. Puree the tomatoes in a blender.
  3. Sprinkle the baguette for the crostini with olive oil, season with pepper and salt, and place on the Perforated Grid.

  1. Place the Green Dutch Oven for the soup and the Cast Iron Sauce Pot for the rouille on the grid.
  2. Add the vegetable oil to both pans. Sauté the garlic for the rouille for about 3 minutes, remove from the Egg and let cool.
  3. Sauté the potato, celery, onion, and garlic in the Dutch Oven for about 5 minutes, stirring occasionally. Close the Egg lid after each step.
  4. Stir the saffron and tomato paste into the vegetables and cook for 2 minutes. Add the cream and tomato juice and bring to a boil. Let simmer for 10 minutes.

  1. Place the crostini on the Perforated Grid in the EGG, toast for about 15 minutes, and set aside.
  2. Mix the cooled garlic with the remaining ingredients for the rouille, season with pepper and salt.

  1. Add the mussels, clams, and prawns to the soup, bring back to a boil, and cook for 2 minutes until the shells open.
  2. Divide the cod cubes among the plates, ladle the bouillabaisse over, and serve with the crostini and rouille.