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Bouillabaisse
FOR THE BROTH
2
1
1
Tablespoon Olive oil
Cup Chopped onion
/2 Cup Chopped celery
Salt; to taste
Freshly−ground black pepper; to taste
3
1
8
2
1
Garlic cloves
Bay leaf
Peppercorns
Thyme sprigs
Pound Fish bones
Water; to cover
1
Cup White wine
FOR THE BOUILLABAISSE
1
1
3
Pinch Saffron
Cup Juilienned leeks
Cup Peeled; seeded, chopped tomatoes
Juice and zest of one orange
1
2
2
Cup Juilienned fennel
Tablespoon Chopped garlic
Tablespoon Finely−chopped parsley
Salt; to taste
Freshly−ground black pepper; to taste
2
Pound Assorted small whole fresh fish from the
Mediterranean such as whiting; squid, sea
Bass; scorpion fish, eel, angler fish, cleaned, scaled
1
1
1
1
Large Lobster
Pound Shrimp; peeled, deviened
/2 Pound Mussels
/2 Pound Littleneck clams
FOR THE ROUILLE
1
2
1
1
1
Red pepper; roasted and peeled
Garlic cloves
Piece White bread; torn into pieces
Egg yolk
Tablespoon Dijon mustard
Juice of one lemon
1
/2 Cup Olive oil
Salt; to taste
Freshly−ground black pepper; to taste
1
1
2 Slice Crusty French bread; for serving
/2 Fat; 0 Other Carbohydrates
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
Bouillabaisse
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