Recipe - Bouillabaisse - Marseille Style Fish Soup

Stephen Ceideburg
3 pound Assorted white fish *
1/3 cup Olive oil
5 Garlic cloves, chopped
5 To 10 Saffron threads
1 pn Thyme
2 lg Onions, coarsely chopped
3 pound Clean fish bones **
5 lg Tomatoes ***
1 Bouquet garni ****
2 Carrots, coarsely chopped
2 Leeks, coarsely chopped
Salt and freshly ground
pepper
6 cup Water
1 One fourth cup Dry white wine
2 pound Clams, washed
1 teaspoon Saffron threads
2 teaspoon Pernod
2 Baguettes (French bread) cut
diagonally into thin slices
2 lg Garlic cloves, peeled
1 Rouille (see recipe)

* such as sea bass, flounder, red snapper, grouper, perch, sole, pike,
haddock, and cod. ** (remove fins, skin, etc. and all traces of blood) ***
peeled, cored, seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6
parsley sprigs pinch each of grated orange peel, ground fennel seeds,
basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper Mayonnaise

Fillet the fish or have your fishmonger do it for you. Save the bones. Cut
the fish into 1in (2.5cm) chunks. Marinate with 2 tablespoons olive oil,
1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at
least 1 hour.

Saute the onions and remaining chopped garlic in 4 tablespoons olive oil
for 4 minutes. Add the fish bones, tomatoes, bouquet garni, orange peel,
fennel seeds, basil, oregano, carrots, leeks, salt and pepper, and cook
covered for 10 minutes. Add the water and 1 cup of the wine and bring to a
boil. Simmer uncovered for 30 minutes, using a wooden spoon from time to
time to crush the bones. Remove from the heat. Blend the mixture in a
blender for a few seconds and then strain it into a soup pot through a fine
strainer lined with cheesecloth. Discard the residue in the strainer. Taste
the stock for seasoning. If it tastes a little thin, reduce over high heat
for a few minutes until the flavor is more fully developed.

Add the clams and simmer until they just begin to open. Add the fish and
the remaining wine and cook at a rolling boil for 10 minutes. Add the
saffron threads and continue to cook for another 5 minutes. Taste and
season with Pernod, salt and pepper. Pour into warmed individual bowls.

Meanwhile dry the baguette slices in the oven for a few minutes and then
rub them with the whole cloves of garlic. Top the slices of bread with
plenty of rouille and float them in the bowls of soup. Serve immediately.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini