icon-location Los Angeles, CA

BOUILLABAISSE WITH ROUILLE

Seafood

8 servings

INGREDIENTS: BOUILLABAISSE FISH STOCK

1/4 C olive oil
2 medium white or brown onions, chopped
4 leeks, white part only, halved lengthwise, rinsed and chopped
6 garlic cloves, sliced
2 stalks celery, chopped
4-6 fennel stems (preferably wild), chopped
1 bouquet garni: 4 fresh thyme sprigs, a small bunch
parsley and a bay leaf tied up with butcher string
1/8 C pernod
1/2 C dry white wine
4-6 tomatoes, chopped
1 orange peel (white removed), julienned(fine strips)
3 lbs fresh cleaned and gutted whole sculpin, cut into medium
chunks, or any other fish which skin and bones that can
give a gelatinous texture to the stock
4 qts water (preferably fishstock)
to taste salt and pepper

INGREDIENTS: BOUILLABAISSE

5 T olive oil
5 lbs assorted fresh fish, scaled, gutted, filleted and cut in
two - three bite pieces: red snapper, monkfish,
red mullet, sculpin, striped bass, grouper
3 lbs assorted black mussels, clams, calamari (cut in rings)
and prawns (heads on)
4-6 fennel stems (preferably wild), roughly chopped
2 T pernod
2 T saffron threads
4 qts hot bouillabaisse stock (see recipe above)

Los Angeles, CA,