Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------------ROUILLE----------------------------------
6 Garlic cloves 1/3 C Bread crumbs
1 t Salt 1 Egg yolk
12 lg Basil leaves 1 C Olive oil
1/3 C Pimento, chopped Hot pepper sauce

------------------------------COURT BOUILLION------------------------------
8 C Water (more as needed, 1 Leek
-up to 10 C) -(white section only,
2 C White wine, dry -cut into large pieces)
1 Onion (coarsely chopped) 1 Celery stalk
1 lg Carrot (cut into 5 lb Fish trimmings (fish
-large pieces) -frames, heads, tails)

-------------------------------BOUILLABAISSE-------------------------------
2 sm Lobsters, live 1 C Carrot, grated
-(each about 1 1/4 lb) 1 C Onion, finely chopped
36 Mussels 1 C Fennel, roughly chopped
36 sm Clams, hard-shelled 1 t Sage
2 lb Shrimp (medium-sized) 1 Orange peel strip
3 lb Firm-fleshed fish -(about 1 x 3 inches)
-(sea bass, red snapper, 1 pn Saffron
-cod, etc.) 1 Bay leaf
1/2 C Olive oil 1 C Parsley, roughly chopped
2 Garlic cloves, minced 1 C White wine, dry
1 Leek (white part only, Salt and pepper to taste
-julienned)

MAKE ROUILLE: In a food processor fitted with the cutting blade, puree all
ingredients (except the olive oil and hot pepper sauce) until finely
minced. With the motor running, add the olive oil through the feed tube in
as thin a continuous stream as possible. Stop occasionally to scrape down
the sides. Add hot pepper sauce to taste. The rouille should be very spicy.

MAKE COURT BOUILLION: Bring water to boil and add all ingredients. Return
to boil, then reduce heat to simmer. Skim scum from top while simmering.

Simmer for 30 minutes. Remove all solids and strain through double layer
of cheesecloth.

MAKE BOUILLABAISSE: Cook lobsters in boiling water for 15 minutes, until
bright red. Remove all meat from tail and claws. Cut into chunks and set
aside. Scrub mussels and clams well to remove sand. De-beard mussels by
pulling black fibers from shell.

Steam mussels and clams over 1 inch of water for about 10 minutes, until
shells open. Discard any unopened mussels or clams. Remove one shell from
each mussel and clam, leaving meat in other shell. Strain clam/mussel
broth through double layer of cheese cloth and reserve 3 cups. Shell the
shrimp.

In a large skillet, heat olive oil. Saute onion, leek, carrot, fennel,
garlic, sage, saffron and orange peel until onions are soft and golden.

In a large pot, bring to a boil about 8-10 cups of court bouillon, reserved
clam/mussel broth and about 2 cups wine. Add sauteed vegetables, bay leaf,
parsley and wine and bring to simmer. Add salt and pepper to taste

Cut fish into large chunks. Add fish and shrimp and simmer 8-10 minutes.
Add lobster, mussels and clams and simmer 2 minutes. Serve in soup plates
over garlic toast.

: Continued in Part 2

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