Bouillabaisse Or Fulton Market Fish Chowder Recipe

• 1/4 c. Extra virgin olive oil
• 1/4 c. Finely-minced garlic
• 1/2 c. Canned plum tomatoes liquid removed, seeded and diced
• 1 tsp Saffron threads
• 10 lrg Fresh basil leaves - (10 to 12) shredded
• 2 lb Assorted fish such as, snapper, halibut, sea bass, monkfish skinned, boned, and cut into large chunks
• 1 lb Fresh shrimp peeled, deveined
• 12 x Littleneck clams, in the shell washed well
• 24 x Mussels, in the shell well washed
• 2 sm Lobsters, raw in the shell cut into pcs
• 3 quart Bouillabaisse Fish Broth see * Note
• 1 tsp Salt
• 1 tsp Freshly-grnd black pepper French baguette 1/4" thick slices
• 1/4 c. Extra virgin olive oil
• 1 tsp Cracked black pepper to 2 tspns
• 2 x Fresh cayenne peppers or possibly red jalapenos
• 3 lrg Garlic cloves
• 1 x Russet potato peeled, and cut 1/4"-thick slices
• 1/2 c. Warm bouillabaisse broth
• 1/2 c. Extra virgin olive oil

1. Combine the extra virgin olive oil, garlic, tomatoes, saffron and basil in a large dish or possibly bowl.
2. Add in the pcs of fish and shellfish to the oil and combine well so which all the fish and shellfish are equally coated with the marinade mix.
3. Chill the fish and allow to marinate over night or possibly for several hrs.
4. Preheat the oven to 300 degrees.
5. Put the fish broth into a large soup pot or possibly casserole which is stovetop safe, bring the stock to a boil, and reduce to a simmer.
6. Gently simmer the broth for 15 min.
7. Meanwhile, make croutons and rouille: Brush one side of each French bread slice with extra virgin olive oil, sprinkle with cracked pepper, and toast in oven about 12 min or possibly till crisp.
8. For the rouille: Combine the cayenne pepper, garlic, sliced potato and warm broth in a saucepan and cook for 17 min or possibly till the potato is cooked and soft.
9. Transfer the mix to a blender and, while pureeing, slowly drizzle in the extra virgin olive oil.
10. Transfer this to a serving bowl and serve along side the croutons.
11. Add in the clams and mussels into the broth.
12. Cook for 10 min, or possibly till the clams begin to open.
13. Season the lobster, shrimp and fish with salt and pepper and add in to broth.
14. Allow the fish to cook for 6 to 8 min after the broth has returned to a simmer.
15. Don't boil the fish.
16. Serve warm.
17. This recipe yields 4 to 6 servings.

extra virgin olive oil, garlic, tomatoes, saffron, basil, snapper, fresh shrimp, littleneck clams, mussels, lobsters, salt, black pepper, extra virgin olive oil, pepper, cayenne peppers, garlic, potato, bouillabaisse broth, extra virgin olive oil

Taken from cookeatshare.com/recipes/bouillabaisse-or-fulton-market-fish-chowder-89429 (may not work)