Bouillabaisse
INGREDIENTS
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For the broth:
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2 tablespoons olive oil
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1 cup onion, chopped
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1/2 cup celery, chopped
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Salt and pepper
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3 cloves garlic
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1 bay leaf
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8 peppercorns
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2 sprigs thyme
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1 pound fish bones
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Water to cover
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1 cup white wine
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For the Bouillabaisse:
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Pinch of Saffron
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1 cup leeks, julienned
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3 cups tomatoes, peeled, seeded, and chopped
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Juice and zest of one orange
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1 cup fennel, julienned
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2 tablespoons garlic, chopped
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2 tablespoons parsley, finely chopped
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Salt and pepper
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2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,
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angler fish, cleaned and scaled
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1 large lobster
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1 pound shrimp, peeled and deveined
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1/2 pound mussels
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1/2 pound littleneck clams
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Salt and pepper
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