Bouillabaisse

Preparation Time:	1 hour
Cooking Time:	1 hour
Time Until Ready:	1 hour +
Serves:	10

Ingredients

Base:
2 pounds assorted fresh local rockfish (crabs, eels, shrimps, etc)
8 tomatoes
2 small leeks (whites)
4 medium onions
2 tablespoons olive oil
2 cloves garlic
A tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig); orange peel (1), 1/2 teaspoon fennel seeds, crushed
salt, fresh pepper

Bouillabaisse:
6 pounds of fresh local fish (4-5 varieties), such as: hake, codfish, haddock, red bream, red mullet, turbot
2 tablespoons olive oil
2 teaspoons saffron
2 pounds potatoes (optional)

Directions

• Scale and clean the fish, and rinse the crabs in cold water. Separate out the small fish and the crabs for the base part, and the larger fish for the bouillabaisse part. Then divide those for the bouillabaisse part into the firm-fleshed fish and the softer.
  
  
• Prepare the Base Part
  Into a large stew pot put: the small fish, cut into chunks; the crabs; tomatoes, cleaned and diced; leeks; sliced onions; chopped garlic; olive oil; the tied bouquet of herbs. Warm on low heat for 10-15 minutes, stirring occasionally. Add 16 cups boiling water and let simmer for 30 minutes, adding salt and pepper.
  
  
• Prepare the Bouillabaisse Part
  In a large frying pan on a medium-low flame, put: the hard-fleshed fish and (optionally) the potatoes, sliced. Remove the bouquet of herbs from the base part, and pour the base part through a sieve into the pan, forcing through the sieve as required. Add in the olive oil and saffron. If necessary, add some boiling water to ensure that the fish are in a good bed of liquid. Turn the heat up high and boil for 12 minutes. Add the soft-flesh fish and boil for another 6 minutes, then remove from the heat.
  
  
• While the bouillabaisse is bubbling, prepare a rouille (saffron-garlic mayonnaise).
  
  
• Serving
  Remove the large fish and put on a platter for self-serving Smear rouille onto croutes or slices of bread. Serve the bread-and-rouille and potatoes (optional) into bowls, and pour in the bouillabaisse broth.

Delicious with Rouille and Croutes

Source: hamiltro

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