Bouillabaisse

• 2 lb. firm-grained fish (whiting, haddock, eel, bass, etc.)
• 2 c. canned lobster
• 1/2 c. olive oil
• few sprigs parsley
• 1 or 2 bay leaves
• pinch of saffron
• sprig of fennel
• 1 tomato, cut in two
• rind of 1 orange
• 3 cloves garlic, crushed
• salt
• pepper
• white bread

1. Cut fish (using several varieties) into 2-inch pieces.
2. Add lobster.
3. In a large saucepan, place olive oil, parsley, bay leaves, saffron, fennel, tomato, orange rind and garlic.
4. Add fish.
5. Cover with 1 1/2-quarts water.
6. Add salt and pepper and bring to a boil.
7. Boil quickly 15 to 20 minutes and remove pan from fire.
8. Replace cooked parsley with a tablespoon of finely cut fresh parsley.
9. Pour Bouillabaisse into tureen over several thick slices of white bread.
10. Serves 8 to 10.

firmgrained fish, lobster, olive oil, parsley, bay leaves, saffron, fennel, tomato, garlic, salt, pepper, white bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140474 (may not work)