Bouillabaisse

By CathyD

Best! Great with fresh French bread

Ingredients

• 2 cups chopped onion
• 1 cup chopped leeks
• 3 cups peeled, seeded and coarsley chopped tomatoes
• 4 cloves garlic, minced
• 1 sprig fennel
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 sprigs fresh parsley
• 1 - 3 " strip dried orange peel
• 1/4 tgeaspoon saffron
• Salt and Pepper to taste
• 6 cups water or fish broth
• 2 cups dry white wine
• 3/4 cup olive oil
• 2 pounds shellfish
• 2 pounds firm-fleshed fish
• 2 pounds tender-fleshed fish

Preparation

Step 1

Place vegetables and seasoningsw in a large pot or kettle. Cover with water or fish broth, white wine and olive oil. Place firm-fleshed fish. If there isn't enough broth to cover fish,add more broth or water. Cover pot and boil briskly (willnot blend at low temp.) Boil 8 miunutes then turn off heat and add tender-fleshed fish. Return to boil and continue cooking 7-8 minutes.

Firm-Fleshed:
Sea Bass, Flounder, Sea Trout, Gunt, Gray Snapper, Red Snapper, Perch

Tender-Fleshed:
Sole, Whiting, Sablefish, Red Mullet, Cod, Haddock, Halibut, Rockfish