Serves: 6
Ingredients:
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- Salt and pepper
- 3 cloves garlic
- 1 bay leaf
- 8 peppercorns
- 2 sprigs thyme
- 1 pound fish bones
- Water to cover
- 1 cup white wine
- Pinch of Saffron
- 1 cup leeks, julienne
- 3 cups tomatoes, peeled, seeded, and chopped
- Juice and zest of one orange
- 1 cup fennel, julienne
- 2 tablespoons garlic, chopped
- 2 tablespoons parsley, finely chopped
- Salt and pepper
- 2 lbs assorted small whole fresh fish such as whiting, squid, sea bass, eel, cleaned and scaled
- 1 large lobster
- 1 pound shrimp, peeled and deviened
- 1/2 pound mussels
- 1/2 pound littleneck clams
- Salt and pepper
- 12 slices of crusty French bread
For the broth:
In a large sauce pan, heat the olive oil. Add the onions and
celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and
cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the fish
bones, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook
for 30 minutes. Remove from the heat and strain
For the Bouillabaisse:
Place the stock on the heat and bring to a simmer. Add
the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and
parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8
minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until the
shells have opened. Discard any shells that do not open. Season with salt and
pepper.
Serve with Rouille
To assemble:
Remove the seafood from the pan and place on a large platter. Pour
the stock into a serving bowl. Serve the Rouille and croutons on the side of the
Bouillabaisse. For individual servings, arrange the seafood in a shallow dish.
Ladle the stock over the seafood. Drizzle the Rouille over the seafood and serve
with the croutons.
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