BOUILLABAISSE & ROUILLE

BOUILLABAISSE & ROUILLE image

Yield 6-8 Servings

Number Of Ingredients 14

Soup Base
1 C. sliced onions
1 C sliced white of leeks (or 1 C. more onions)
1/2 C. olive oil
6-8 unpeeled tomatoes, washed & roughly chopped
4-6 large cloves unpeeled garlic, crushed
8 sprigs parsley
1/2 tsp. thyme
1/4 tsp. fennel seeds
3 big pieces saffron threads
1/2 tsp. dried orange peel
Either: 2 quarts of trimmings from fresh fish or shellfish, 2 1/2 quarts water & a Tbs. salt
Or: 1 quart clam juice, 1 1/2 quarts water and no salt
Simmer 5 minutes onions, Leeks & olive oil. Stir in tomatoes & garlic; cook 5 minutes more. Add rest of ingredients. Skim & boil slowly, uncovered - 40 minutes. Strain, pressing juices out of ingredients. Cool if not proceeding immediately.

Steps:

The Bouillabaisse 2 1/2 quarts prepared, strained and perfectly seasoned soup base, in a kettle large enough to hold all the fish easily. Prepared fish - 1 lb. whole fish per person, or 1/2 lb. filleted fish, as large a variety as possible, although one kind will do if that is all you can get. Clams, crab, halibut, cod, shrimp, 1/3 C. chopped fresh parsley 2-3 croutes (hard-toasted French bread per person-3" pieces, Bake at 325 F.25-30 min. Baste while bakes w/olive oil or butter)