For 10 to 12 people.
1/4 cup olive oil
1 onion, 1 carrot, 1 stalk of celery, and 1 leek, chopped
2 cloves of garlic, minced
Bouquet garni (thyme, bay leaf, parsley)
pinch of fennel seeds or branch of fennel
2 lb fish heads and backbones
3 quarts of water
4 cups of crushed tomatoes (about 2 lb)
2 Tbsp of sun dried tomato paste
2 cups of white wine
pinch of saffron/ salt and pepper
Marinate for 2 hours in 1/4 cup of olive oil and 2 Tbsp of Pernod, cut everything in 2 inch chunks:
1 lb of flavorful fish (sea bass, snapper, cod, haddock, or halibut)
1 lb of delicate fish (whiting, perch, sole)
1/2 lb of scallops, 1/2 lb of shrimps
1 lb of monk fish or lobster pieces
For the stock
- In a large saucepan heat the oil.
- Add onion, celery, carrots, leek, bouquet garni, fennel.
- Cook for 5 minutes and add water.
- Bring to a boil, add the fish bones and simmer for 40 minutes.
- Pass through a sieve forcing as much liquid as you can from the vegetable mixture.
- Reduce to concentrate the flavors if necessary.
- Reserve 1 cup of stock for the rouille.
For the Bouillabaisse
- To the above stock add the tomatoes, wine, saffron, salt and pepper.
- Add the marinate juices.
- Simmer for 30 minutes.
- Bring to a boil before adding the monk fish or lobster.
- Boil briskly 5 minutes.
- Add the delicate fish and boil again 5 minutes.
- Finally, add the scallops and shrimp and boil 3 minutes.
- (Optional) cook the shrimp separately with garlic and parsley, peel them and deglaze the pan with some wine (use the shell of the shrimp in the wine).
1 dried hot chili
1 potato, sliced thin
1 cup fish stock, reduced
1/4 cup roasted red pepper
4 cloves garlic and few leaves of fresh basil
1/2 cup olive oil
- Cook chili pepper and potato in fish stock until tender.
- Pour into food processor with roasted pepper, garlic and basil.
- Blend until smooth then add olive oil bit by bit.
- Preheat oven 325°F.
- Cut about 24 slices of French bread and bake for 15 minutes.
- Lightly coat both sides of bread with olive oil.
- Turn and bake for another 15 minutes.
- Rub each slice with garlic.