Bouillabaisse

Ingredients

• 1/2 lb. red snapper
• 1/2 lb. swordfish
• 1 lb. rock cod
• 1 lb. halibut
• 1 lb. mussels
• 1 1/2 lbs. clams
• 1 1/2 lbs. s medium shrimp
• 1 1/4 lbs. scallops
• olive oil
• 12 cloves garlic
• 2 bunches parsley
• 1 1/2 cups leeks, julienned
• 1 1/2 cups onion, julienned
• 1 1/2 cups carrots, julienned
• 3/4 cup celery, julienned
• 1 1/2 cups fennel, julienned
• 4 tablespoons herbs de Provence
• 2 tablespoons saffron
• 1 cup basil, chopped
• salt
• pepper
• 1 cup Pernod
• 2 tablespoons tomato paste
• 2 cups tomato concasse
• 1 1/2 gallons fish stock

Method

• Cut fish in 1 x 1" pieces.
• In a large pot sweat all the julienne vegetables with the olive oil. Add HdeP, s/p, saffron and basil. Cook for a few minutes.
• Add Pernod and reduce a few minutes. Add the tomato paste and puree. Cover with the fish stock and simmer for 15 minutes.
• Add the fish and simmer for 5 minutes.
• Rouille: Puree 3 cloves of garlic with 1/2 cooked baked potato. Add 1 1/2 cup of olive oil. Add s/p, lemon juice. Finish the sauce with 2 tbsp. tomato paste.
• Garlic Crouton. Cut slices of good bread. Brush with olive oil. Place in oven to crisp. Rub with cut garlic.
• Serve the Bouillabaisse in a soup bowl with croute and rouille.

Notes

• Description:
• "The famous Mediterranean seafood soup....enjoy!! A variety of fish
• can be used, as long as it is not oily. Here are suggestions."
• SERVINGS: 12
• SOURCE: Apple Charlotte Cooking Co.