Bouillabaisse Marseillaise Recipe

• 2 1/2 lb Spanish mackerel
• 1 1/2 lb either striped or possibly sea bass
• 1 lb each red snapper, eel, perch and cod.
• 2 x lobsters, each weighing about 1-1/2 pounds
• 1 lb fresh tomatoes, peeled, seeded and minced
• 3 lrg leeks, minced
• 2 med -sized onions, peeled and minced
• 1 lrg carrot, peeled and minced
• 2 Tbsp. minced parsley
• 1 tsp saffron
• 2 x or possibly 3 clv garlic, crushed
• 1 x bay leaf
• 1 dsh of thyme
• 1 pch of fresh fennel tips (if available) Dry rind of 1/2 orange
• 1 Tbsp. salt Pepper to taste
• 1/2 c. extra virgin olive oil

1. Cut all of the fish into 1-inch thick slices.
2. Cut lobsters in the same way, shells and all
3. Place above ingredients in a large kettle.
4. Arrange the lobster pcs on top of the vegetables and add in all the fish except the perch and the cod.
5. Add in 1/2 c. extra virgin olive oil and sufficient water to cover the mix well.
6. Bring to a boil as quickly as possible and boil it over high heat for 8 min.
7. Add in the perch and codfish and boil the mix for 8 min longer.
8. Shelled and deveined shrimp may also be added at this time, if you like.
9. To serve, remove the fish and lobster to a serving dish.
10. Slice French bread about 1/4-inch thick, put it in the bottom of a large soup tureen and pour the bouillon over it.
11. Serve the soup and the fish separately.
12. Serves 10 to 12.

spanish mackerel, either, red snapper, lobsters, tomatoes, leeks, onions, carrot, parsley, saffron, garlic, bay leaf, thyme, fennel, salt pepper, extra virgin olive oil

Taken from cookeatshare.com/recipes/bouillabaisse-marseillaise-89427 (may not work)