INGREDIENTS

INSTRUCTIONS

Continued from Part 1  NOTES    Marseille-style fish soup -- A friend
and I had been talking about  the glories of bouillabaisse for the past
year and we finally decided  to use New Year's Eve as an excuse to fish
rather than continuing to  cut bait, ad nauseam.  The following recipes
are a combination of  several derived from old issues of Gourmet, Julia
Child, the "Playboy  Gourmet Cookbook," and "gee, that sounds good,
let's add it."    The accompanying Rouille is a garlic-hot pepper
mayonnaise condiment  traditional to Marseille-style fish soup. Rouille
is traditionally  made with a mortar and pestle but I prefer to use a
food processor,  it's just too much work otherwise. Pass the rouille as
a condiment.  Usually about 1 T per serving is sufficient, this stuff
is the  essence of garlic and hot pepper.    If you can't get fish
trimmings for the court bouillon, add bottled  clam juice and shrimp
and lobster shells.    To be truly authentic, our bouillabaisse should
have included eel,  but my friend was a bit squeamish about that so we
left it out.  Basically, any combination of shellfish and firm-fleshed
fish can be  used with the more variety the better.  I dislike using
crab since it  flakes so easily and is lost in the broth. If you can't
get live  lobsters, substitute frozen lobster tails but be careful not
to  overcook.    Use saffron threads, rather than saffron powder which
tends to be  adulterated with safflower and not the same thing at all.
Be  conservative with the saffron, a little goes a long way and can
give  the dish a medicinal taste.    We preceded our dinner with herbed
leek and prosciutto tartlets  served with champagne. Dinner included
bouillabaisse; a  hearts-of-palm salad with pimento and greek olives
and vinaigrette  dressing; lots of crusty french bread to soak up the
broth; a dry  white wine (Duckhorn Sauvignon Blanc '84); and my
friend's mother's  sponge cake with whipped cream icing, fresh
raspberries and raspberry  sauce, accompanied by Asti Spumante. :
Difficulty:  moderate to hard.  : Time:  2 hours.  : Precision:
approximate measurement OK.  : Pamela McGarvey  : UCLA Comprehensive
Epilepsy Program, Los Angeles, California, USA  :
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam  : Copyright (C) 1986
USENET Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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