Bouillabaisse

Name: Bouillabaisse
Ingredients: 3 pounds of at least 3 different kinds of fish fillets; 1-2 pounds mussels; 1 pound squidor crab; 1/4 cup olive oil; 1 cup thinly sliced onions; 2 leeks, white and light green parts only, thinly sliced; 1/4 fennel bulb, thinly sliced, or 1 teaspoon of fennel seeds; 2 cloves garlic, crushed; 2 large tomatoes, roughly chopped; 1 bay leaf; 3 sprigs fresh thyme; One long, wide strip of orange zest; 1/2 teaspoon saffron threads; 2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; Sliced rustic French bread, plain or toasted; 1 Tbsp hot fish stock or clam broth; 2 cloves peeled garlic; 1 small red hot pepper; 1/2 teaspoon salt; 1/4 cup soft white bread, pulled into bits; 1/2 cup olive oil

Bouillabaisse was pinched from <a href="http://www.simplyrecipes.com/recipes/bouillabaisse/" target="_blank">www.simplyrecipes.com.</a>

"Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille.It requires many different varieties of fish, and traditionally was made with whatever the fishermen hadn’t soldthat morning. There are plenty of variations of bouillabaisse, and even in Marseille you’ll find strong debates over the proper way to make it. The most important thing is that you should use several varieties of fish, and the fish should be very fresh. In Provence you would use a variety of Mediterranean fish, but here in the states where we can’t get those fish fresh, we have to make substitutions. Use firm fish for fillets such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy. Small whole fish can be added as well. Also traditional are mussels, squid, and crab...."

INGREDIENTS

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3 pounds of at least 3 different kinds of fish fillets

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1-2 pounds mussels

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1 pound squidor crab

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1/4 cup olive oil

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1 cup thinly sliced onions

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2 leeks, white and light green parts only, thinly sliced

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1/4 fennel bulb, thinly sliced, or 1 teaspoon of fennel seeds

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2 cloves garlic, crushed

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2 large tomatoes, roughly chopped

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1 bay leaf

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3 sprigs fresh thyme

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One long, wide strip of orange zest

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1/2 teaspoon saffron threads

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2 teaspoons salt

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1/4 teaspoon freshly ground black pepper

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Sliced rustic French bread, plain or toasted

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1 Tbsp hot fish stock or clam broth

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2 cloves peeled garlic

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1 small red hot pepper

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1/2 teaspoon salt

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1/4 cup soft white bread, pulled into bits

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1/2 cup olive oil

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