Bouillabaisse Parisienne Recipe

• 1 lb each red snapper, flounder, eel and whiting cut into 2-inch pcs
• 1 x 1-lb. lobster, shelled, cut into pcs
• 1 lb mussels, scrubbed
• 6 Tbsp. extra virgin olive oil
• 2 lrg onions, finely minced
• 2 sm leeks, white parts only, finely minced
• 1 bot dry white wine
• 3 med -sized tomatoes, peeled, seeded and crushed
• 2 x bruised clv garlic
• 1 pch of saffron
• 1 x bouquet garni Salt and pepper to taste

1. Prepare seafood and set aside the above ingredients.
2. Heat extra virgin olive oil in a large kettle and add in the onions and leeks.
3. Simmer but don't brown the vegetables.
4. Add in wine, tomatoes, garlic, saffron, the bouquet garni, salt and pepper.
5. Bring the mix to a boil, lower the heat, and simmer for 15 to 20 min.
6. Heat an additional 6 Tbsp.
7. extra virgin olive oil in a skillet and add in the prepared fish.
8. Sprinkle the fish a 1 Tbsp.
9. of finely minced parsley and cook it for 5 min, shaking the skillet frequently.
10. Add in the fish mix to the sauce in the kettle and boil it over high heat for 10 min.
11. Thicken the liquid with 1-1/2 tsp.
12. each of butter and flour kneaded together and simmer it gently, stirring constantly.
13. Serve the fish on a heated round platter and pour part of the sauce over it.
14. Serve the rest of the sauce in a heated sauce boat with a plate of toasted French bread rubbed with garlic.

red snapper, lobster, mussels, extra virgin olive oil, onions, leeks, white wine, tomatoes, garlic, saffron, bouquet garni salt

Taken from cookeatshare.com/recipes/bouillabaisse-parisienne-89430 (may not work)