Recipe#10960

Title: Bouillabaisse 01

From: Paul Miller pmiller@sage.cc.purdue.edu 
 Newsgroups: rec.food.recipes 
 Subject: Soupe de Poisson 
 Date: 19 Jan 1996 15:06:45 -0600 
 Message-ID: <199601180516.AAA20318@sage.cc.purdue.edu> 

This is in reponse to a request for Soupe de Poisson.  I don't know
 what you mean, if that is to you a recipe, or if you are requesting
 something in general.  The only recipe I have is for Bouillabaisse.
 So here it is:
 Bouillabaisse
 4 1/2 lbs. of various fish (the recommended are Mediterranean fish,
      since the recipe comes from Provence):  scorpion fish, capons,
      conger (eel), cicada, etc.  Use what you can find.
 Saffran (just enough from the point of a knife)
 1/2 c. olive oil
 4 tomatoes
 12 potatoes
 stale bread
 salt, pepper
 a bunch of mixed herbs
 Place in a large pot the fish.  Add the saffron, the olive oil, and
 mix well.  Add the spices and let soak fo 1-2 hours.
 Salt and pepper the pot, and add the four tomatoes, seeded, and the
 potatoes, peeled and cut into thick slices.  Cover wth water and bring
 to a full boil.  When the potatoes are cooked (10-15 minutes), and the
 fish (which may vary according to the size of the fish), use a skimmer
 to remove the potatoes and fish, and place in a dish, lined with
 something to absorb the liquid.
 Serve the bouillon with croutons (made from the stale bread), and
 sprinkled with mince garlic and "rouille" (a spicy sauce made iin
 Provence; I think Tobasco Sauce would work just fine).
 NOTE:  As may be evident, I haven't ever made this recipe, but it is
 rather simple.  What I am not clear on is what to do with all the fish
 and potatoes after all of this.  Many people just use scraps of fish,
 whatever they can get their hands on, since it is usually thrown away
 anyway.