| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | 6 | Servings | |
INGREDIENTS
| 4 | tb | Virgin olive oil |
| 1 | md | Spanish onion; in 1/2" dice |
| 6 | Cloves garlic; thinly sliced | |
| 1 | pn | Saffron |
| 1 | Russet potato peeled; in 1/8" rounds | |
| 6 | c | Fish stock |
| 6 | 1-inch cubes monkfish | |
| 1 | md | Rascasse or red perch (whole; gutted and scaled) |
| 6 | 1-inch cubes cod | |
| 6 | 1-inch cubes sea bass | |
| 12 | Mussels; cleaned and debearded | |
| 6 | Live crayfish | |
| 6 | Langoustines |
INSTRUCTIONS
In a large soup pot, heat oil until smoking. Add onion, garlic and saffron and cook until softened, about 5 to 6 minutes. Add potato and fish stock and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and simmer until fish is cooked through and mussels have opened, about 10 to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve immediately with toasted bread and rouille. Yield: 6 servings Notes: Recipes for #ME1A10 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A10 Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26, 1998
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