Bouillabaisse - country cooking

6 servings

Ingredients

Quantity Ingredient
Rouille (recipe follows)
⅓ cup Olive oil
2 Cloves garlic, sliced
1 small Onion, coarsely chopped
¼ cup Chopped white-part of leek
¼ cup Finely chopped fennel bulb
8 cups Water
12 Mussels, beards removed and shells scrubbed
12 smalls Clams, shells scrubbed
2 1 1/2-lb live lobsters, cut into pieces
¼ pounds Eel sliced (opt.)
2 Plum tomatoes, coarsely chopped
2 Sprigs fresh parsley
Fresh thyme sprigs
1 Bay leaf
½ teaspoon Grated orange rind
½ teaspoon Crushed saffron threa&
3 mediums Red potatoes, thinly sliced
½ pounds Large shrimp, shelled and deveined
¼ pounds Halibut fillet, cut into large chunks
¼ pounds Sea scallops
¼ pounds Red snapper fillet, cut into chunks
12 3/4-inch-thick slices crusty French bread

Directions

1. Prepare Rouille (recipe follows).

2. In 6-quart saucepot, heat oil. Add garlic, onion, leek, and fennel; cook until onion becomes transparent. Add water, mussels, claim, lobsters, eel, if desired, the tomatoes, parsley, 2 sprigs thyme, bay leaf, orange rind, and saffron. Cover and heat to boiling; boil 8 minutes. Add potatoes, shrimp, halibut, scallops, and snapper.

Cover and cook 6 minutes longer or until potatoes are fork-tender.

3. To serve, spoon Bouillabaisse into large bowl or serve from pot.

Garnish with thyme sprigs, if desired. Spread some Rouille onto bread slices; place slices in serving bowls. Spoon some broth and then the seafood and potatoes into the bowls; serve immediately.

Rouille: In food processor with chopping blade, or blender, process or blend one 7-oz jar roasted red peppers, drained, 2 cloves garlic, ¼ C olive oil, and 1 t hot red-pepper sauce until well combined and roasted peppers are pureed. Spoon pepper mixture into medium-size bowl and stir in 2 T fresh white bread crumbs. Cover and refrigerate until ready to serve.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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