MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Bouillabaisse Et Rouille
 Categories: French, Seafood, Stew, Ceideburg
      Yield: 6 servings

           Stephen Ceideburg
      3 lb Assorted white fish *
    1/3 c  Olive oil
      5    Garlic cloves, chopped
      5    To 10 Saffron threads
      1 pn Thyme
      2 lg Onions, coarsely chopped
      3 lb Clean fish bones **
      5 lg Tomatoes ***
      1    Bouquet garni ****
      2    Carrots, coarsely chopped
      2    Leeks, coarsely chopped
           Salt and freshly ground
           -pepper
      6 c  Water
  1 1/4 c  Dry white wine
      2 lb Clams, washed
      1 ts Saffron threads
      2 ts Pernod
      2    Baguettes (French bread) cut
           -diagonally into thin slices
      2 lg Garlic cloves, peeled
      1    Rouille (see recipe)

  * such as sea bass, flounder, red snapper, grouper, perch, sole, pike,
  haddock, and cod. ** (remove fins, skin, etc. and all traces of
  blood) *** peeled, cored, seeded and chopped. **** 1 bay leaf, 1
  thyme sprig, 6 parsley sprigs pinch each of grated orange peel,
  ground fennel seeds, basil, and oregano.

  Provencal fish stew with garlic toast and Red Pepper Mayonnaise

  Fillet the fish or have your fishmonger do it for you. Save the
  bones. Cut the fish into 1-in (2.5-cm) chunks. Marinate with 2
  tablespoons olive oil, 1 clove chopped garlic, a few saffron threads,
  and a pinch of thyme for at least 1 hour.

  Saute the onions and remaining chopped garlic in 4 tablespoons olive
  oil for 4 minutes. Add the fish bones, tomatoes, bouquet garni,
  orange peel, fennel seeds, basil, oregano, carrots, leeks, salt and
  pepper, and cook covered for 10 minutes. Add the water and 1 cup of
  the wine and bring to a boil. Simmer uncovered for 30 minutes, using
  a wooden spoon from time to time to crush the bones. Remove from the
  heat. Blend the mixture in a blender for a few seconds and then
  strain it into a soup pot through a fine strainer lined with
  cheesecloth. Discard the residue in the strainer. Taste the stock for
  seasoning. If it tastes a little thin, reduce over high heat for a
  few minutes until the flavor is more fully developed.

  Add the clams and simmer until they just begin to open. Add the fish
  and the remaining wine and cook at a rolling boil for 10 minutes. Add
  the saffron threads and continue to cook for another 5 minutes. Taste
  and season with Pernod, salt and pepper. Pour into warmed individual
  bowls.

  Meanwhile dry the baguette slices in the oven for a few minutes and
  then rub them with the whole cloves of garlic. Top the slices of
  bread with plenty of rouille and float them in the bowls of soup.
  Serve immediately.

  Michael Roberts writing in the Oregonian FOODday, 1/12/93.

  Posted by Stephen Ceideburg

                          Happy Cooking! Spunky :)

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