posted by ramon 04-01-99 6:26 AM
Bouillabaisse
For 8 people
2 liters water
2 kg. of fish: Sea Perch, Pompano, Halibut, Sole
1 large onion
2 tomatoes,
some garlic
a tablspoon salt
Fresh ground pepper
2 grams Saffron
Thyme, parsley and bay leaf.
1 tablspoon olive oil per person
Put to the boil the salted water, with pepper added.
Clean but do not skin the fish.
Peel and cut the onions in fine disks, cut tomatoes in 4, and grind the garlic.
Heat the olive oil in an iron pot, and when hot put in the onions and tomatoes, with the garlic. When everything is well golden add the fish, cover with the boiling water and add the leaves and saffron.
Let boil strongly for 15 to 20 minutes.
During this time, you have time to fry 2 or 3 pieces of bread per person, and to make the following "Rouille", which you will serve with the bouillabaisse.
Rouille:
garlic to taste, several cloves
1 egg yolk
pinch salt
1/2 pinch cayenne
olive oil
1 tablespoon boiling fish soup
Put everything but the oil and soup in a food processor (or mash together in a mortar) and process to to a paste.
Add oil drop by drop until you get a thick mayonnaise.
Blend in the fish soup.
To serve, put the pieces of fish in a hot dish, put the soup in a soup bowl, and put on the table a plate for croutons (fried bread), the sauce pot and grated cheese.