Bouillabaisse

• 1/4 cup olive oil
• 2 carrots, cut into julienne
• 1 bulb fresh fennel, cut into julienne
• 1 leek, cut into julienne
• 1 rib celery, cut into julienne
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• 10 cloves garlic, peeled and chopped
• 1 strip dried orange peel
• 2 cups dry white wine
• 2 tablespoons tomato paste
• 1 quart fish stock or clam juice
• 6 pinches of saffron threads
• 8 small clams cleaned
• 1 pound fresh white fish of your choice, cut into 1-inch cubes
• 16 large shrimp peeled and veined
• 1 pound mussels cleaned
• 8 ounces calamari cleaned
• 16 large scallops
• 2 (6-ounce) lobster tails (cut into thirds)
• 2 ounces anise flavored liqueur, such as Pernod
• 1 pound ripe tomatoes, seeded and roughly chopped
• Garlic toast, as an accompaniment
• Rouille, as a garnish, recipe follows
• 2 egg yolks
• 2 teaspoons tomato paste
• 1 teaspoon anise flavored liqueur, such as Pernod
• 4 cloves garlic, chopped
• 1 small dried chile pepper
• 1 pinch saffron
• 2 teaspoons olive oil

1. In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel.
2. Cook while stirring for 5 minutes.
3. Add the wine, tomato paste, fish stock, and saffron.
4. Bring to a simmer and cook for 8 minutes.
5. Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute).
6. Then the shrimp, mussels, calamari, scallops, and lobster tails.
7. Add the liqueur and chopped tomatoes.
8. Simmer for 8 minutes.
9. Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
10. Put all ingredients (except olive oil) in a blender and whip at low speed until smooth.
11. Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion.
12. Serve in a small bowl.
13. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
14. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

olive oil, carrots, fresh fennel, celery, thyme, rosemary, bay leaf, garlic, orange peel, white wine, tomato paste, fish, threads, white fish, shrimp, mussels, calamari, scallops, lobster, liqueur, tomatoes, garlic, rouille, egg yolks, tomato paste, anise flavored liqueur, garlic, chile pepper, saffron, olive oil

Taken from www.foodnetwork.com/recipes/bouillabaisse-recipe4.html (may not work)