Bouillabaisse Or Fulton Market Fish Chowder

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/4 cup	36g / 1.3oz	Finely chopped garlic
1/2 cup	31g / 1.1oz	Canned plum tomatoes - drained, seeded,
		And diced
1 teaspoon	5ml	Saffron threads
10 teaspoons	50ml	Fresh basil leaves - (to 12) - shredded (large)
2 lbs	908g / 32oz	Assorted skinned, boned fish - cut large chunks
		(such as, snapper, halibut, sea bass, or
		Monkfish)
1 lb	454g / 16oz	Fresh shrimp - peeled, deveined
12		Littleneck clams - in the shell,
		Washed well
24		Mussels - in the shell,
		Washed well
2		Lobsters, raw in the shell - cut into pieces (small)
3		Bouillabaisse Fish Broth - see * Note
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
		Peppery Croutons
		French baguette - sliced 1/4" thick
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Freshly-cracked black pepper - - (to 2 tspns)
		Rouille
2		Fresh cayenne peppers or red jalapenos
3		Garlic cloves (large)
1		Russet potato - peeled, and
		Cut 1/4" thick slices
1/2 cup	118ml	Bouillabaisse Fish Broth - hot
1/2 cup	118ml	Olive oil

Recipe Instructions

* Note: See the "Bouillabaisse Fish Broth" recipe which is included in this collection.

Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl. Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture. Refrigerate the fish and allow to marinate over night or for several hours.

Preheat the oven to 300 degrees.

Put the Bouillabaisse Fish Broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the broth for 15 minutes. Meanwhile, make croutons and rouille.

Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp.

For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft. Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil. Transfer this to a serving bowl and serve along side the croutons.

Add the clams and mussels into the broth. Cook for 10 minutes, or until the clams begin to open.

Season the lobster, shrimp and fish with salt and pepper and add to broth. Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer. Do not boil the fish. Serve hot.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8875 broadcast 05-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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