Bouillabaisse I

Recipe Ingredients

		For The Broth
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Garlic cloves
1		Bay leaf
8		Peppercorns
2		Thyme sprigs
1 lb	454g / 16oz	Fish bones
		Water - to cover
1 cup	237ml	White wine
		For The Bouillabaisse
1		Saffron
1 cup	237ml	Juilienned leeks
3 cups	187g / 6.6oz	Peeled, seeded, chopped tomatoes
		Juice and zest of one orange
1 cup	237ml	Juilienned fennel
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Finely-chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Assorted small whole fresh fish from the
		Mediterranean such as whiting, squid, sea
		Bass, scorpion fish, eel, angler fish - cleaned, scaled
1		Lobster (large)
1 lb	454g / 16oz	Shrimp - peeled, deviened
1/2 lb	227g / 8oz	Mussels
1/2 lb	227g / 8oz	Littleneck clams
		For The Rouille
1		Red pepper - roasted and peeled
2		Garlic cloves
1		White bread - torn into pieces
1		Egg yolk
1 tablespoon	15ml	Dijon mustard
		Juice of one lemon
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Crusty French bread - for serving

Recipe Instructions

For the Broth: In a large sauce pan, heat the olive oil. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain.

For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8 minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Re-season with salt and pepper.

For the Rouille: In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the Rouille and croutons on the side of the Bouillabaisse. For individual servings, arrange the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve with the croutons.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A24 broadcast 02-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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