Bouillabaisse Recipe
Ingredients
| Onion | 3/4 Cup (16 tbs), minced | |
| White of leek | 1/4 Cup (16 tbs), minced | |
| Garlic | 6 Clove (5gm), minced | |
| Fennel sprig | 1 | |
| Parsley sprigs | 3 , crushed | |
| Bay Leaf | 1 | |
| Peel from 1/2 orange | ||
| Crab, shrimp, crayfish, langoustes, lobster | ||
| Sea bass, flounder, grunt, haddock, perch, scrod, red snapper, gray snapper, sea trout, rockfish, halibut | ||
| Whiting, red mullet, sablefish, sole | ||
| Olive oil | 3/4 Cup (16 tbs) (DELICATE:) | |
| Salt | 1/2 Teaspoon (DELICATE:) | |
| Black pepper | 1/4 Teaspoon (DELICATE:) | |
| Pinch saffron threads | ||
| 12 cups fish stock, or 8 cups fish stock and 4 cups dry white wine | ||
| 10 to 12 stale French bread slices | ||
Directions
Put vegetables, herbs and orange peel in large kettle.
Arrange selected cleaned crustaceans over vegetables and top with firm fish of choice.
Pour olive oil over and sprinkle with salt, pepper and saffron.
Add liquid, cover and bring to fast boil; quick cooking is essential to the consistency.
Boil 7 minutes, add delicate fish of choice and cook 6 more minutes.
Do not cook more than 15 minutes in all.
Place a slice of bread in each bowl.
Arrange crustaceans and fish on a platter to be served separately.
Adjust flavor of broth and moisten each piece of bread.
Arrange selected cleaned crustaceans over vegetables and top with firm fish of choice.
Pour olive oil over and sprinkle with salt, pepper and saffron.
Add liquid, cover and bring to fast boil; quick cooking is essential to the consistency.
Boil 7 minutes, add delicate fish of choice and cook 6 more minutes.
Do not cook more than 15 minutes in all.
Place a slice of bread in each bowl.
Arrange crustaceans and fish on a platter to be served separately.
Adjust flavor of broth and moisten each piece of bread.
Chef
