Recipe#10964

Title: Bouillabaisse 05

From: "charles di prinzio" cdiprin@gisco.net 
 Newsgroups: rec.food.recipes 
 Subject: Bouillabaisse, Provencal fish soup 
 Date: 2 Aug 1998 05:46:39 -0600 
 Message-ID: <000c01bdbc9c$05a10280$b3a233cf@dad> 

1 small lobster
 fresh haddock, turbot or brill, gurnet, brean, whiting, eel, crab
 2 large onions
 3 cloves garlic
 2 tomatoes
 sprig thyme
 sprig fennel
 sprig parsley
 1 bayleaf
 strip orange peel
 1/2 cup oil
 Salt 
 pepper to taste
 pinch saffron
 Sufficient boiling water to cover the fish
 Slices of bread
 The total weight of the fish should be 2 lbs., when the meat has
 been removed from the lobster.
 Cut the fish into 2 inch lengths, keeping the coarse and the more
 delicate fish on separate plates.  Put the chopped onions, garlic,
 well crushed with the blade of a knife, and the chopped tomatoes,
 in a saucepan, with the oil, the herbs and orange peel.  Add the
 coarser varieties of fish, cover with boiling water, and cook for
 5 minutes, on a very quick fire.  Then put the remaining fish;
 continue boiling fast for another 5 minutes-10 minutes hard-boiling
 altogether.  Remove from the fire, strain the liquid into soup
 plates on slices of bread, arrange the fish on a hot dish, sprinkle
 it with chopped parsley, and serve at the same time.