Name: Bouillabaise
Ingredients: 1 tb Oil; 1 c Chopped onion; 1/2 c Chopped celery; 3 Garlic cloves; smashed; 1 c White wine; 1 lb Fish bones; from non-oily fish, rinsed; 1 Bay leaf; 8 Peppercorns; 2 Sprigs Thyme; 1 pn Saffron threads; (generous pinch); 3/4 c Sliced fennel; Juice and zest of 1 orange; 1 1/2 c Chopped tomatoes; 1/2 c Julienned leeks; 6 Clams; scrubbed; 6 Mussels; scrubbed, debearded; 1/2 lb Monkfish; cut into 2. pieces; 8 lg Shrimp; peeled and deveined; 4 lg Scallops; 1 tb Chopped garlic; 2 tb Chopped parsley; plus extra for garnish; Salt; to taste; Freshly-ground black pepper; to tastre; 6 Long; crusty, slices French bread, cut into croutons,; ; toasted until crisp; 1 Recipe Rouille I; see * Note

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Essnce02	8	servings

INGREDIENTS

1	tb	Oil
1	c	Chopped onion
1/2	c	Chopped celery
3		Garlic cloves; smashed
1	c	White wine
1	lb	Fish bones; from non-oily fish, rinsed
1		Bay leaf
8		Peppercorns
2		Sprigs Thyme
1	pn	Saffron threads; (generous pinch)
3/4	c	Sliced fennel
		Juice and zest of 1 orange
1 1/2	c	Chopped tomatoes
1/2	c	Julienned leeks
6		Clams; scrubbed
6		Mussels; scrubbed, debearded
1/2	lb	Monkfish; cut into 2. pieces
8	lg	Shrimp; peeled and deveined
4	lg	Scallops
1	tb	Chopped garlic
2	tb	Chopped parsley; plus extra for garnish
		Salt; to taste
		Freshly-ground black pepper; to tastre
6		Long; crusty, slices French bread, cut into croutons,
		; toasted until crisp
1		Recipe Rouille I; see * Note

INSTRUCTIONS

* Note: See the .Rouille I. recipe which is included in this
collection.
Make broth: Heat oil in a large saucepan. Add onion and celery and
cook for 3 minutes. Add smashed garlic cloves and cook for 1 minute.
Add wine, bring to a boil and let it reduce by half. Add fish bones,
enough water to cover, bay leaf, peppercorns and thyme. Bring to a
boil, reduce heat and simmer for 30 minutes. Remove from heat and
strain through a very fine-meshed sieve. Return fish broth to washed
saucepan. Reheat broth to simmering and add a generous pinch of
saffron. Add fennel, orange juice and zest, tomatoes and leeks and
bring back to a boil. Add clams and mussels, cover and simmer for 5
minutes. Add fish, shrimp, scallops, garlic and parsley. Simmer until
fish is cooked through, shrimp is pink, and mussels and clams have
opened. Adjust seasoning to taste with salt and pepper. Serve soup at
table in a pretty bowl. Sprinkle with parsley and accompany with
croutons topped with a dollop of Rouille. This recipe yields 8
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-125 broadcast 01-08-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-16-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Sunsets – a gift from God”