Bouillabaise

Recipe Ingredients

1 tablespoon	15ml	Oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
3		Garlic cloves - smashed
1 cup	237ml	White wine
1 lb	454g / 16oz	Fish bones, from non-oily fish - rinsed
1		Bay leaf
8		Peppercorns
2 sections		Thyme
1		Saffron threads - (generous pinch)
3/4 cup	177ml	Sliced fennel
		Juice and zest of 1 orange
1 1/2 cups	93g / 3.3oz	Chopped tomatoes
1/2 cup	118ml	Julienned leeks
6		Clams - scrubbed
6		Mussels - scrubbed, debearded
1/2 lb	227g / 8oz	Monkfish - cut into 2" pieces
8 lbs	3632g / 128oz	Shrimp - peeled and deveined (large)
4 lbs	1816g / 64oz	Scallops (large)
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped parsley, plus extra for garnish
		Salt - to taste
		Freshly-ground black pepper - to tastre
6		Long, crusty, slices French bread - cut into croutons, toasted until crisp
1		Rouille I - see * Note

Recipe Instructions

* Note: See the "Rouille I" recipe which is included in this collection.

Make broth: Heat oil in a large saucepan. Add onion and celery and cook for 3 minutes. Add smashed garlic cloves and cook for 1 minute. Add wine, bring to a boil and let it reduce by half. Add fish bones, enough water to cover, bay leaf, peppercorns and thyme. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and strain through a very fine-meshed sieve. Return fish broth to washed saucepan.

Reheat broth to simmering and add a generous pinch of saffron. Add fennel, orange juice and zest, tomatoes and leeks and bring back to a boil. Add clams and mussels, cover and simmer for 5 minutes. Add fish, shrimp, scallops, garlic and parsley. Simmer until fish is cooked through, shrimp is pink, and mussels and clams have opened. Adjust seasoning to taste with salt and pepper. Serve soup at table in a pretty bowl. Sprinkle with parsley and accompany with croutons topped with a dollop of Rouille.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-125 broadcast 01-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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