Julia Child’s Bouillabaisse Recipe
"Serve the bouillabaisse with toasted bread and rouille on the side...."
INGREDIENTS
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1/2 cup olive oil
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1 cup each chopped onion and leek
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4 cloves mashed garlic
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2 or 3 large, ripe tomatoes
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2 1/2 quarts water
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Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
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1/2 teaspoon saffron
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1 tablespoon sea salt
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3 - 4 pounds fish heads, bones, trimmings, shrimp shells
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1 1/2 pounds each peeled shrimp (use the shells for the stock); wild cod, halibut and/or sole cut into chunks, and debearded, scrubbed mussels or clams
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Toasted rustic bread
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1 roasted and peeled red bell pepper
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1 roasted hot red chile pepper or ground cayenne pepper to taste
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1 tablespoon fresh lemon juice
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1 small peeled garlic clove
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1/4 cup fresh bread crumbs or finely chopped almonds
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1/4 cup fresh parsley leaves
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Fine sea salt, about 1/2 teaspoon or to taste
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1/3 cup extra-virgin olive oil
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