Bouillabaisse I Recipe

• 2 Tbsp. Extra virgin olive oil
• 1 c. Minced onion
• 1/2 c. Minced celery Salt to taste Freshly-grnd black pepper to taste
• 3 x Garlic cloves
• 1 x Bay leaf
• 8 x Peppercorns
• 2 x Thyme sprigs
• 1 lb Fish bones Water to cover
• 1 c. White wine
• 1 pch Saffron
• 1 c. Juilienned leeks
• 3 c. Peeled, seeded, minced tomatoes Juice and zest of one orange
• 1 c. Juilienned fennel
• 2 Tbsp. Minced garlic
• 2 Tbsp. Finely-minced parsley Salt to taste Freshly-grnd black pepper to taste
• 2 lb Assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel, angler fish cleaned, scaled
• 1 lrg Lobster
• 1 lb Shrimp peeled, deviened
• 1/2 lb Mussels
• 1/2 lb Littleneck clams
• 1 x Red pepper roasted and peeled
• 2 x Garlic cloves
• 1 piece White bread torn into pcs
• 1 x Egg yolk
• 1 Tbsp. Dijon mustard Juice of one lemon
• 1/2 c. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 12 slc Crusty French bread for serving

1. For the Broth: In a large sauce pan, heat the extra virgin olive oil.
2. Add in the onions and celery.
3. Season with salt and pepper.
4. Saute/fry for 3 min.
5. Add in the garlic and cook for 1 minute.
6. Add in the bay leaves peppercorns, and thyme.
7. Add in the fish bones, water and wine.
8. Bring the liquid to a boil and reduce to a simmer.
9. Cook for 30 min.
10. Remove from the heat and strain.
11. For the Bouillabaisse: Place the stock on the heat and bring to a simmer.
12. Add in the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley.
13. Season with salt and pepper.
14. Add in the fish and lobsters.
15. Cook for 8 min.
16. Add in the shrimp, mussels, and clams.
17. Cook for 6 min, or possibly till the shells have opened.
18. Throw away any shells which don't open.
19. Re-season with salt and pepper.
20. For the Rouille: In a food processor, combine all the ingredients, except for the oil.
21. Puree till smooth.
22. With the machine running, slowly add in the extra virgin olive oil.
23. Season the emulsion with salt and pepper.
24. To assemble: Remove the seafood from the pan and place on a large platter.
25. Pour the stock into a serving bowl.
26. Serve the Rouille and croutons on the side of the Bouillabaisse.
27. For individual servings, arrange the seafood in a shallow dish.
28. Ladle the stock over the seafood.
29. Drizzle the Rouille over the seafood and serve with the croutons.
30. This recipe yields 6 servings.

extra virgin olive oil, onion, celery salt, garlic, bay leaf, thyme, water, white wine, saffron, leeks, tomatoes, fennel, garlic, parsley salt, fresh fish, lobster, shrimp, mussels, littleneck clams, red pepper, garlic, white bread, egg yolk, mustard juice, extra virgin olive oil salt, crusty

Taken from cookeatshare.com/recipes/bouillabaisse-i-89424 (may not work)