| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
French |
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Minced garlic cloves |
| 2 |
|
Finely chopped leeks |
| 4 |
|
Chopped; seeded tomatoes |
| 3 |
|
Fish bouillon cubes |
| 8 |
oz |
Clam juice |
| 1 |
bn |
Fennel sprigs |
| 3 |
|
Orange peel strips |
| 1 |
pn |
Saffron |
| 1 |
|
Sprig fresh thyme |
| 2 |
lb |
Cubed fish – mixed white varieties |
| 1 |
lb |
Mixed shellfish |
INSTRUCTIONS
Directions: In a large pot, heat the olive oil over medium heat. Add
the garlic and leeks and saut. briefly. Add the tomatoes and cook for
3 minutes. Dissolve the fish bouillon cubes in 6 cups of hot water
and the clam juice. Add to the pot and bring to a boil. Stir in the
fennel, orange peel, saffron, and thyme. Add the fish and cook for
approximately 8-10 minutes. Add the shell fish and cook five minutes
more until seafood is cooked through. Serve with French bread with
Roville. Roville is made by soaking two pieces of white bread in milk
until saturated. Place in a food processor with 1 T. tomato paste, 2
minced garlic cloves, dashes of paprika and cayenne pepper. Drizzle
in olive oil until it forms a soft paste. Spread onto French bread.
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