Bouillabaisse A La Marseillaise Recipe

• 1 x whiting, remove fillets and set aside
• 1 x garfish, remove fillets and set aside
• 1 x trevally fillet, skin removed
• 2 x flat head fillets
• 250 gm Blue eye cod, fillet, tail end & skin off
• 1 x Bay snapper, filleted, skin removed
• 2 x John Dory fillets
• 1 x rock lobster tail, meat removed and sliced and set aside.
• 4 Tbsp. extra virgin olive oil
• 2 sm onions, minced
• 1 x white of leek, minced
• 6 x Roma tomatoes, peeled, de-seeded and diced
• 4 x cloves garlic crushed
• 1 Tbsp. minced parsley plus more to serve
• 1/4 tsp powdered saffron
• 1/4 x bulb fennel, minced salt and pepper
• 6 slc crusty bread, toasted (6 to 8)

1. Cut the larger fish fillets into strips, removing any bones on the way; leave smaller fillets whole or possibly cut only in half.
2. Heat the oil in a large pot.
3. Add in the garlic, onion, leek and saffron pwdr and sweat quickly.
4. Then add in tomato, fennel and parsley, mix together and add in all the thicker seafood cuts and add in sufficient cool water to just cover the seafood, set to boil over a high heat.
5. After eight min add in the more delicate cuts of fish, season with salt and pepper and cook a further seven min.
6. Divide the shellfish between the bowls on the bread then pour the liquor
7. (stock) of the bouillabaisse over some slices of crusty bread in soup bowls, garnished with sections of the lobster and lots of fresh parsley.

whiting, garfish, trevally fillet, head fillets, eye cod, bay snapper, lobster, extra virgin olive oil, onions, white of leek, tomatoes, garlic, parsley, powdered saffron, bulb fennel, bread

Taken from cookeatshare.com/recipes/bouillabaisse-a-la-marseillaise-89409 (may not work)