-
1
For the Broth: In a large sauce pan, heat the extra virgin olive oil.
-
2
Add in the onions and celery.
-
3
Season with salt and pepper.
-
4
Saute/fry for 3 min.
-
5
Add in the garlic and cook for 1 minute.
-
6
Add in the bay leaves peppercorns, and thyme.
-
7
Add in the fish bones, water and wine.
-
8
Bring the liquid to a boil and reduce to a simmer.
-
9
Cook for 30 min.
-
10
Remove from the heat and strain.
-
11
For the Bouillabaisse: Place the stock on the heat and bring to a simmer.
-
12
Add in the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley.
-
13
Season with salt and pepper.
-
14
Add in the fish and lobsters.
-
15
Cook for 8 min.
-
16
Add in the shrimp, mussels, and clams.
-
17
Cook for 6 min, or possibly till the shells have opened.
-
18
Throw away any shells which don't open.
-
19
Re-season with salt and pepper.
-
20
For the Rouille: In a food processor, combine all the ingredients, except for the oil.
-
21
Puree till smooth.
-
22
With the machine running, slowly add in the extra virgin olive oil.
-
23
Season the emulsion with salt and pepper.
-
24
To assemble: Remove the seafood from the pan and place on a large platter.
-
25
Pour the stock into a serving bowl.
-
26
Serve the Rouille and croutons on the side of the Bouillabaisse.
-
27
For individual servings, arrange the seafood in a shallow dish.
-
28
Ladle the stock over the seafood.
-
29
Drizzle the Rouille over the seafood and serve with the croutons.
-
30
This recipe yields 6 servings.
