Bouillabaisse

Recipe Ingredients

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
1		Saffron
1 cup	237ml	Julienned leekes
3 cups	187g / 6.6oz	Chopped peeled seeded tomatoes
		Juice and zest of one orange
1 cup	237ml	Julienned 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, such as
		Whiting, squid, sea bass, eel - 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
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Crusty French bread
		Rouille - (see recipe)

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. Season with salt and pepper. Serve with Rouille (see recipe)

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:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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