Bouillabaisse

Описание: Ingredients:
For the fish stock:
Fish heads, tails, bones of any one or any combination of the following fish: conger eel, red snapper, butter fish, striped bass, halibut, hake, cod, monkfish, porgy or shrimp shells
Carrots, Celery, onions, leeks, parsley, black peppercorns, 4 bay leaves,fresh thyme, salt
Water to more then cover

For the broth:
1/2 cup good quality olive oil
Leeks white parts only (I used 4)
Very large Onion
Fennel Bulb
Minced garlic
Tomatoes I used 6
Dried orange rind from one orange
Tomato paste
dried basil
2 pinches of saffron
dry white wine (optional) 1/2 to 1 cup (I dis not use any)
Potatoes
Any combination of the above listed fish and if you want clams. mussels, shrimp, scallops, lobster (completely optional)

For the Rouille:
1 Cup firmly packed white part of bread
1/4 cup of the broth
saffron (pinch)
1 charred and peeled and seeded sweet red bel pepper
1 egg yolk
1 cup olive oil
Cayenne pepper to taste
1 tbsp lemon juice
2 cloves garlic crushed and rubbed with corse salt to make a paste

Croutes:
French bread (baguette or other narrow loaf) toasted at 325 degrees fahrenheit

Garnish with chopped fresh parsley or fennel fronds