Recipe - Bouillabaisse Fish Broth

One fourth cup Olive oil
One fourth cup Finely chopped garlic
One half cup Canned plum tomatoes,
drained, seeded and minced
1 teaspoon Saffron threads
10 lg Fresh basil leaves, shredded
, (up to 12)
2 pound Assorted fish such as,
snapper, halibut, sea bass,
monkfish (skinned and
boned), cut into large
chunks
1 pound Fresh shrimp, peeled and
deveined
12 Littleneck clams, washed
well, in the shell
24 Mussels, well washed in the
shell
2 small Lobsters, raw in the shell,
cut into pieces
3 qt Bouillabaisse fish broth
(recipe follows)
1 teaspoon Salt and freshly ground
pepper

PEPPERY CROUTONS
French baguette, slices
1/4inch thick slices
One fourth cup Olive oil
1 teaspoon Cracked black pepper, (up to
2)

ROUILLE
2 Fresh cayenne peppers or red
jalapenos
3 lg Garlic cloves
1 Russet potato, peeled, cut
into 1/4inch thick slices
One half cup Hot bouillabaisse broth
One half cup Olive oil

Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish
or bowl. Add the pieces of fish and shellfish to the oil and combine well
so that all the fish and shellfish are equally coated with the marinade
mixture. Refrigerate the fish and allow to marinate over night or for
several hours.

Preheat the oven to 300 degrees F.

Put the fish broth into a large soup pot or casserole that is stovetop
safe, bring the stock to a boil, and reduce to a simmer. Gently simmer the
broth for 15 minutes. Meanwhile, make croutons and rouille: Brush one side
of each French bread slice with olive oil, sprinkle with cracked pepper,
and toast in oven about 12 minutes or until crisp. For the rouille: Combine
the cayenne pepper, garlic, cut or sliced up potato and hot broth in a saucepan and
cook for 17 minutes or until the potato is cooked and soft. Transfer the
mixture to a blender and, while pureeing, slowly drizzle in the olive oil.
Transfer this to a serving bowl and serve along side the croutons.

Add the clams and mussels into the broth. Cook for 10 minutes, or until the
clams begin to open.

Season the lobster, shrimp and fish with salt and pepper and add to broth.
Allow the fish to cook for 6 to 8 minutes after the broth has returned to a
simmer. Do not boil the fish. Serve hot.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8875 Posted to MCRecipe Digest V1 #608 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 12, 1997