Recipe - Angel Hair Pasta In Bouillaba

One half pound Seafood: Lobster; Scallops,
Halibut; Mussels, etc.
One fourth cup Olive Oil
One fourth cup Dry White Wine
2 Cloves Garlic; Pressed
One fourth teaspoon Saffron
One fourth pound Angel Hair
1 cup Fumet
1 Carrot; Blanched & julienned
1 Rib Celery; Blanched &
Julienned
Sauce Rouille

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Fri, 12 Jul 1996 08:47:35 0800
Cut the fish into serving size chunks. Scrub all the shellfish but leave
their shells intact. Cut up the lobster and remove the shells. Combine
the olive oil, wine, saffron and garlic. Marinate the seafood in the olive
oil mixture until needed. To prepare, pour the fumet over the fish and
marinade mixture. Cook the angel hair pasta in salted boiling water until
al dente. Simmer until the shells (on clams, oysters, scallops or mussels)
open. Place the angel hair in the bottom of a soup bowl. Pour the broth and
seafood over it. Garnish with the blanched julienned vegetables. Serve with
small rounds of toast coated with Sauce Rouille.

EATL Digest 12 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.