| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Spanish |
T, V, F |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish bones,; gills and eyes remov |
| 2 |
lb |
Lobster bodies; outer shell remove |
| 1 |
lb |
Fish scraps |
| 2 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper |
| 1 |
md |
Onion,; skin on, cut into ch |
| 1 |
|
Ea leek,; sliced |
| 1 |
|
Celery stalk,; thinly sliced |
| 1 |
sm |
Carrot,; peeled and thinly sl |
| 4 |
|
Clove garlic,; cut in half |
| 1 |
c |
White wine |
| 1 |
c |
Chopped fresh tomatoes or canned tomatoes |
| 1 |
|
Orange,; skin and pith remove |
| 1/4 |
c |
Pernod |
| 5 1/2 |
ts |
Fennel seeds |
| 6 |
|
Sprig parsley |
| 1 |
|
Bay leaf |
| 2 |
ts |
Spanish paprika |
| 1 |
pn |
Saffron |
| 1 |
sm |
Baguette |
| 1/2 |
c |
Aioli |
| 1 |
ts |
Cayenne pepper |
| 2 |
ts |
Paprika |
| 4 |
oz |
Grated Gruyere cheese |
| 2 |
tb |
Chopped Italian parsley |
INSTRUCTIONS
SOUP
GARNISH
Preheat oven to 450 degrees. Spread the fish bones, lobster bodies and fish
scraps on sheet pans. Drizzle with olive oil and season with salt and
pepper. Toss well. Roast for 30 minutes or until all the fish parts are
golden brown. Meanwhile, heat 1 tablespoon olive oil in a large stock pot.
Add the onions, leeks, celery, carrots and garlic and cook over high heat,
stirring occasionally, until the vegetables begin to brown. Add all the
fish and the white wine. Reduce by one third. Add the remaining ingredients
to the stock pot and add enough water to just barely cover the bones. Bring
to a boil, reduce to a simmer and cook 40 minutes. Puree, bones and all in
the food processor in batches. Strain through a coarse china cap. Taste for
seasoning. If the soup seems too thin, return to stove and reduce. Slice
the baguette in 1/4-inch slices and toast until golden Mix the aioli with
the cayenne and paprika. It should be spicy. To serve, pour the soup into
hot bowls and serve with the croutons, rouille, grated Gruyere cheese and
chopped parsley on the side.
Recipe By : TVFN CHEF DU JOUR SHOW#DJ9328; TVFN
Posted to MC-Recipe Digest V1 #286
Date: Fri, 8 Nov 96 02:28:10 UT
From: "Ed Bauman" <BIRCHCREEK@msn.com>
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”