Bouillabaisse

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Spanish onion - cut into 1/2" dice (medium)
6		Garlic cloves - thinly sliced
1		Saffron
1		Russet potato - peeled, and
		Cut into 1/8" rounds
6 cups	1422ml	Fish stock
6		One-inch cubes of monkfish
1		Rascasse or red perch - whole, gutted, (medium)
		And scaled
6		One-inch cubes of cod
6		One-inch cubes of sea bass
12		Mussels - cleaned, debearded
6		Live crayfish
6		Langoustines
		Toasted bread
1		Rouille - see * note

Recipe Instructions

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

In a large soup pot, heat oil until smoking. Add onion, garlic and saffron and cook until softened, about 5 to 6 minutes. Add potato and fish stock and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and simmer until fish is cooked through and mussels have opened, about 10 to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve immediately with toasted bread and Rouille.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A10)

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