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      RECIPE TITLE "Bouillabaisse" Author: Charleston Seafood

    yieldsServes 4 time---difficulty moderate

    Rouille

    *6 cloves garlic
    *1 tsp salt
    *12 large basil leaves
    *1/3 cup chopped pimiento
    *1/3 cup bread crumbs
    *1 egg yolk
    *1 cup olive oil
    *hot pepper sauce

    Court Bouillon

    *8–10 cups water
    *2 cups dry white wine
    *1 onion (coarsely chopped)
    *1 large carrot (cut into large pieces)
    *1 leek (white section only, cut into large pieces)
    *1 stalk
    *5 lb fish trimmings (fish frames, heads, tails)

    Bouillabaisse

    *2 small live lobsters (each about 1¼ lb)
    *3 dozen mussels
    *3 dozen small hard-shelled clams
    *2 lb medium shrimp
    *3 lb firm-fleshed fish (sea bass, red snapper, cod, etc.)
    *½ cup olive oil
    *2 cloves garlic, minced
    *1 leek (white part only, julienned)
    *1 cup grated carrot
    *1 cup onion finely chopped
    *1 cup fennel, roughly chopped
    *1 tsp sage
    *1 strip orange peel (1×3 inches)
    *1 pinch saffron
    *1 bay leaf
    *1 cup parsley, roughly chopped
    *1 cup dry white wine
    *salt and pepper to taste

    First

    (1) In a food processor fitted with the cutting blade, purée all ingredients (except the olive oil and hot pepper sauce) until finely minced.
    (2) With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides.
    (3) Add hot pepper sauce to taste. The rouille should be very spicy.

    Second

    (1) Bring water to boil and add all ingredients.
    (2) Return to boil, then reduce heat to simmer. Skim scum from top while simmering.
    (3) Simmer for 30 minutes.
    (4) Remove all solids and strain through double layer of cheesecloth.

    Third

    (1) Cook lobsters in boiling water for 15 minutes, until bright red.
    (2) Remove all meat from tail and claws. Cut into chunks and set aside.
    (3) Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell.
    (4) Steam mussels and clams over 1 inch of water for about 10 minutes, until shells open.
    (5) Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell.
    (6) Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups.
    (7) Shell the shrimp.
    (8) In a large skillet, heat olive oil. Sauté onion, leek, carrot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden.
    (9) In a large pot, bring to a boil 8–10 cups of court bouillon, reserved clam/mussel broth, and 2 cups wine.
    (10) Add sautéed vegetables, bay leaf, parsley and wine and bring to simmer.
    (11) Add salt and pepper to taste
    (12) Cut fish into large chunks. Add fish and shrimp and simmer 8–10 minutes.
    (13) Add lobster, mussels and clams and simmer 2 minutes.
    (14) Serve in soup plates over garlic toast.

    Note:

    Pass the rouille as a condiment. Usually 1 tbsp per serving is sufficient—this is the essence of garlic and hot pepper. If you can't get fish trimmings for the court bouillon, add bottled clam juice and shrimp and lobster shells.


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