Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Rouille (recipe follows) 2 Sprigs fresh parsley
1/3 c Olive oil Fresh thyme sprigs
2 Cloves garlic, sliced 1 Bay leaf
1 sm Onion, coarsely chopped 1/2 ts Grated orange rind
1/4 c Chopped white-part of leek 1/2 ts Crushed saffron threa
1/4 c Finely chopped fennel bulb 3 md Red potatoes, thinly sliced
8 c Water 1/2 lb Large shrimp, shelled and
12 Mussels, beards removed and -deveined
-shells scrubbed 1/4 lb Halibut fillet, cut into
12 sm Clams, shells scrubbed -large chunks
2 1 1/2-lb live lobsters, cut 1/4 lb Sea scallops
-into pieces 1/4 lb Red snapper fillet, cut into
1/4 lb Eel sliced (opt.) -chunks
2 Plum tomatoes, coarsely 12 3/4-inch-thick slices crusty
-chopped -French bread

1. Prepare Rouille (recipe follows).

2. In 6-quart saucepot, heat oil. Add garlic, onion, leek, and
fennel; cook until onion becomes transparent. Add water, mussels,
claim, lobsters, eel, if desired, the tomatoes, parsley, 2 sprigs
thyme, bay leaf, orange rind, and saffron. Cover and heat to boiling;
boil 8 minutes. Add potatoes, shrimp, halibut, scallops, and snapper.
Cover and cook 6 minutes longer or until potatoes are fork-tender.

3. To serve, spoon Bouillabaisse into large bowl or serve from pot.
Garnish with thyme sprigs, if desired. Spread some Rouille onto bread
slices; place slices in serving bowls. Spoon some broth and then the
seafood and potatoes into the bowls; serve immediately.

Rouille: In food processor with chopping blade, or blender, process or
blend one 7-oz jar roasted red peppers, drained, 2 cloves garlic, 1/4
C olive oil, and 1 t hot red-pepper sauce until well combined and
roasted peppers are pureed. Spoon pepper mixture into medium-size
bowl and stir in 2 T fresh white bread crumbs. Cover and refrigerate
until ready to serve.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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