Bouillabaise Recipe

• 1 Tbsp. Oil
• 1 c. Minced onion
• 1/2 c. Minced celery
• 3 x Garlic cloves smashed
• 1 c. White wine
• 1 lb Fish bones, from non-oily fish rinsed
• 1 x Bay leaf
• 8 x Peppercorns
• 2 sprg Thyme
• 1 pch Saffron threads (generous healthy pinch)
• 3/4 c. Sliced fennel Juice and zest of 1 orange
• 1 1/2 c. Minced tomatoes
• 1/2 c. Julienned leeks
• 6 x Clams scrubbed
• 6 x Mussels scrubbed, debearded
• 1/2 lb Monkfish cut into 2" pcs
• 8 lrg Shrimp peeled and deveined
• 4 lrg Scallops
• 1 Tbsp. Minced garlic
• 2 Tbsp. Minced parsley, plus extra for garnish Salt to taste Freshly-grnd black pepper to tastre
• 6 x Long, crusty, slices French bread cut into croutons, toasted till crisp
• 1 x recipe Rouille I see * Note

1. Make broth: Heat oil in a large saucepan.
2. Add in onion and celery and cook for 3 min.
3. Add in smashed garlic cloves and cook for 1 minute.
4. Add in wine, bring to a boil and let it reduce by half.
5. Add in fish bones, sufficient water to cover, bay leaf, peppercorns and thyme.
6. Bring to a boil, reduce heat and simmer for 30 min.
7. Remove from heat and strain through a very fine-meshed sieve.
8. Return fish broth to washed saucepan.
9. Reheat broth to simmering and add in a generous healthy pinch of saffron.
10. Add in fennel, orange juice and zest, tomatoes and leeks and bring back to a boil.
11. Add in clams and mussels, cover and simmer for 5 min.
12. Add in fish, shrimp, scallops, garlic and parsley.
13. Simmer till fish is cooked through, shrimp is pink, and mussels and clams have opened.
14. Adjust seasoning to taste with salt and pepper.
15. Serve soup at table in a pretty bowl.
16. Sprinkle with parsley and accompany with croutons topped with a dollop of Rouille.
17. This recipe yields 8 servings.

oil, onion, celery, garlic, white wine, bay leaf, thyme, saffron, orange, tomatoes, leeks, mussels, shrimp, garlic, parsley, crusty, recipe rouille i

Taken from cookeatshare.com/recipes/bouillabaise-89343 (may not work)