Bouillabaisse Et Rouille

Ingredients

Amount		Ingredient	Preparation
3	pounds	white fish fillets	assorted *
1/3	cup	olive oil
5	cloves	garlic	chopped
5-10	Saffron	saffron threads
1	pinch	thyme
2	large	onions	coarsely chopped
3	pounds	fish bones	clean**
5	large	tomatoes	***
1	each	bouquet garni	****
2	each	carrots	coarsely chopped
2	each	leeks	coarsely chopped
1	x	salt and black pepper
6	cups	water
1 1/4	cups	white wine	dry
2	pounds	clams	washed
1	teaspoon	saffron threads
2	teaspoons	pernod
2	each	bread, french baguette	cut diagonally into thin slices
2	large	garlic cloves	peeled
1	each	rouille	see recipe

Directions

* such as sea bass, flounder, red snapper, grouper, perch,
sole, pike, haddock, and cod.

** (remove fins, skin, etc. and all traces of blood)

*** peeled, cored, seeded and
chopped.

**** 1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of
grated orange peel, ground fennel seeds, basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper
Mayonnaise Fillet the fish or have your fishmonger do it for you.

Save the bones.

Cut the fish into 1-in (2.5-cm) chunks.

Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a
few saffron threads, and a pinch of thyme for at least 1 hour.

Saute the onions and remaining chopped garlic in 4
tablespoons olive oil for 4 minutes.

Add the fish bones, tomatoes, bouquet garni, orange peel,
fennel seeds, basil, oregano, carrots, leeks, salt and pepper,
and cook covered for 10 minutes.

Add the water and 1 cup of the wine and bring to a boil.

Simmer uncovered for 30 minutes, using a wooden spoon from
time to time to crush the bones.

Remove from the heat.

Blend the mixture in a blender for a few seconds and then strain
it into a soup pot through a fine strainer lined with cheesecloth.

Discard the residue in the strainer.

Taste the stock for seasoning. If it tastes a little thin, reduce over high heat for a few minutes until the
flavor is more fully developed.

Add the clams and simmer until they just begin to open.

Add the fish and the remaining wine and cook at a rolling boil
for 10 minutes.

Add the saffron threads and continue to cook for another 5
minutes.

Taste and season with Pernod, salt and pepper.

Pour into warmed individual bowls.

Meanwhile dry the baguette slices in the oven for a few minutes
and then rub them with the whole cloves of garlic.

Top the slices of bread with plenty of rouille and float them in
the bowls of soup.

Serve immediately.