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1
MAKE ROUILLE: In a food processor fitted with the cutting blade, puree all ingredients (except the extra virgin olive oil and warm pepper sauce) till finely chopped.
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2
With the motor running, add in the extra virgin olive oil through the feed tube in as thin a continuous stream as possible.
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3
Stop occasionally to scrape down the sides.
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4
Add in warm pepper sauce to taste.
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5
The rouille should be very spicy.
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6
MAKE COURT BOUILLION: Bring water to boil and add in all ingredients.
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7
Return to boil, then reduce heat to simmer.
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8
Skim scum from top while simmering.
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9
Simmer for 30 min.
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10
Remove all solids and strain through double layer of cheesecloth.
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11
MAKE BOUILLABAISSE: Cook lobsters in boiling water for 15 min, till bright red.
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12
Remove all meat from tail and claws.
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13
Cut into chunks and set aside.
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14
Scrub mussels and clams well to remove sand.
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15
De-beard mussels by pulling black fibers from shell.
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16
Steam mussels and clams over 1 inch of water for about 10 min, till shells open.
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17
Throw away any unopened mussels or possibly clams.
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18
Remove one shell from each mussel and clam, leaving meat in other shell.
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19
Strain clam/mussel broth through double layer of cheese cloth and reserve 3 c..
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20
Shell the shrimp.
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21
In a large skillet, heat extra virgin olive oil.
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22
Saute/fry onion, leek, carrot, fennel, garlic, sage, saffron and orange peel till onions are soft and golden brown.
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23
In a large pot, bring to a boil about 8-10 c. of court bouillon, reserved clam/mussel broth and about 2 c. wine.
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24
Add in sauteed vegetables, bay leaf, parsley and wine and bring to simmer.
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25
Add in salt and pepper to taste
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26
Cut fish into large chunks.
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27
Add in fish and shrimp and simmer 8-10 min.
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28
Add in lobster, mussels and clams and simmer 2 min.
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29
Serve in soup plates over garlic toast.
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30
Continued in Part 2
