Bouillabaisee Facon

By amt2mf

Ingredients

• 1 qt fish stock
• 1 leek, cut in 2 in pieces
• 1 small head of garlic, quartered
• 1/2 onion, quartered
• 1 oz thyme
• 1 oz bay leaves
• 2 tomatoes, quartered
• 1 potato, diced
• 1 oz pernod
• 1 pinch saffron
• 4 oz salmon4 oz sea bass
• 12 shrimp
• 4 scallops
• 12 crawfish
• 24 mussels
• 16 clams
• 1 oz white wine
• 4 oz mayo
• 1 oz olive oil
• 1 habanero pepper
• 2 egg yolks
• sat
• 1 clove garlic, roasted in olive oil in 350 oven
• 16 croutons

Details

Servings 4

Preparation

Step 1

Bring the fish stock to a boil; add the leek, garlic, and onions. Put thyme and bay leaves in a cheesecloth. Add tot he fish stock with the tomatoes, potato, pernod, and saffron; poach for 45 min. Mix all in a food processor. Put aside. Dice the salmon, sea bass, shrimp, scallops, and crawfish in 1 oz pieces. Set aside. in a separate pain, steam the mussels and clams with white wine. Bring the bouillabaisse sauce back to boil and add all seafood but mussels and clams; simmer for 5 min. Add mussels and clams at the end. To prepare rouille sauce for croutons, combine mayo, olive oil, habanero pepper, egg yolks, salt, roasted garlic clove, and a pinch of saffron. Spread the rouille on croutons.