The Very Best of Emeril

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. Re−season with salt and pepper.

For the Rouille: In a food processor, combine all the ingredients, except

for the oil. Puree until smooth. With the machine running, slowly add the

olive oil. Season the emulsion with salt and pepper. 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. This recipe yields 6 servings.

Bouillabaisse

The Very Best Of Emeril