- 1 cup minced onions
- 3/4 cup of minced leek (or 1/2 cup more onions)
- 1/2 cup olive oil
- 4 cloves mashed garlic
- 1 lb of ripe, red tomatoes roughly chopped, or 1 1/2 cups drained canted tomatoes, or 1/2 cup tomato paste
- 10 cups water
- 6 parsley springs
- 1 bay leaf
- 1/2 tsp thyme or basil
- 1/2 tsp fennel
- 2 big pinches of saffron
- A 2-inch piece or 1/2 tsp dried orange peel
- 1/2 tsp pepper
- 1 tbsp salt (none if clam juice is used)
- 3 to 4 pounds fish heads, bones and trimmings, or 4 cups clam juice, 6 cups, and no salt
- 6 to 8 pounds assorted lean fish, and shellfish if you wish
- Cook the onions and leeks slowly in olive oil for 5 minutes or until almost tender but not browned.
- Stir in the garlic and tomatoes. Raise heat to moderate and cook 5 minutes more.
- Add the water, herbs, seasonings, and fish heads, bones and trimmings to the kettle (or clam juice) and cook uncovered at a moderate boil for 30 to 40 minutes.
- Strain the soup into the saucepan, pressing juices out of ingredients. Correct seasoning, adding a bit more saffron if you feel it necessary.
- Bring the soup to a rapid boil 20 minutes before serving. Add lobsters, crabs, and firm-fleshed fish. Bring quickly back to the boil and boil rapidly for 5 minutes. Add the tender-fleshed fish, the clams, mussels, and scallops. Bring rapidly to the boil again and boil 5 minutes more or until the fish are just tender when pierced with a fork. Do not overcook.
- Immediately lift out the fish and arrange on the platter. Correct seasoning, and pour the soup into the tureen over rounds of French bread. Spoon a ladleful of soup over the fish, and sprinkle parsley over both fish and soup. Serve immediately accompanied by the optional rouille.
- 1/4 cup chopped red bell pepper
- 1 small chilli pepper, seeded
- 1 medium peeled potato (cooked in the bouillabaisse)
- 4 cloves mashed garlic
- 1 tsp. basil or thyme
- 4 Tbsp. fruity olive oil
- Salt and pepper
Start by boiling your red pepper and chilli until both are soft. Once they’ve had a chance to boil for roughly 15 minutes, put the pepper, chilli, boiled potato, garlic, basil or thyme, olive oil and the salt and pepper into a food processor and whip together until smooth. This should be served in a tureen and added to the soup right before eating.buy valium online without prescriptionbuy klonopin without prescription
Pair your Bouillabaisse and Rouille with some toasted French Bread (drizzle with olive oil for some extra flare) and a rose wine. Hope you enjoy this simple seafood soup – another fabulous recipe from Julia Child.alprazolam online pharmacy