| 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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