Angel Hair Pasta In Bouillaba Recipe

• 1/2 lb Seafood: Lobster, Scallops, Halibut, Mussels, etc.
• 1/4 c. Extra virgin olive oil
• 1/4 c. Dry White Wine
• 2 x Cloves Garlic, Pressed
• 1/4 tsp Saffron
• 1/4 lb Angel Hair
• 1 c. Fumet
• 1 x Carrot, Blanched & julienned
• 1 x Rib Celery, Blanched & Julienned Sauce Rouille

1. Cut the fish into serving size chunks.
2. Scrub all the shellfish but leave their shells intact.
3. Cut up the lobster and remove the shells.
4. Combine the extra virgin olive oil, wine, saffron and garlic.
5. Marinate the seafood in the extra virgin olive oil mix till needed.
6. To prepare, pour the fumet over the fish and marinade mix.
7. Cook the angel hair pasta in salted boiling water till al dente.
8. Simmer till the shells (on clams, oysters, scallops or possibly mussels)
9. open.
10. Place the angel hair in the bottom of a soup bowl.
11. Pour the broth and seafood over it.
12. Garnish with the blanched julienned vegetables.
13. Serve with small rounds of toast coated with Sauce Rouille.

lobster, extra virgin olive oil, white wine, garlic, saffron, angel, fumet, carrot, celery

Taken from cookeatshare.com/recipes/angel-hair-pasta-in-bouillaba-65354 (may not work)