Bouillabaisse

Joe Ames 10/11/98

Bouillabaisse

4 lbs. fresh fish and shellfish, (example: grouper, halibut, snapper, perch, rockfish, red drum, sea bass, flounder, sea eel, clams, scallops, mussels, crab, lobster, shrimps)
2 leeks, finely cut
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf
1 tsp. fennel seed
Pinch of saffron
4 tomatoes, peeled and chopped
1/2 cup olive oil
2 tbsp. fresh chopped herbs, i.e. parsley, thyme, basil
2 pieces of orange peel
1/2 cup pernod
Salt and pepper to taste


Make a fish stock from the bones of the fish.

Cook onions and leeks in olive oil until tender and add garlic tomatoes, orange peels and herbs. Let cook for a few minutes.

Add fish stock and the fish and bring to a boil; adjust seasoning.

Toast some sliced French bread and rub with garlic.

Serve immediately.

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