Subject: RECIPE: Bouillabaisse
From: [email-masked] (Pamela McGarvey)
Date: 20 Mar 87 05:32:51 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE BOUILLABAISSE M "5 Jan 87" 1987
.RZ "BOUILLABAISSE" "Marseille style fish soup"
A friend and I had been talking about the glories of bouillabaisse for the
past year and we finally decided to use New Year's Eve as an excuse to fish
rather than continuing to cut bait, \fIad nauseum\fR. The following recipes
are a combination of several derived from old \fIGourmet\fRs, Julia Child,
the Playboy Gourmet Cookbook, and ``gee, that sounds good\(emlet's add it.''
.PP
The accompanying Rouille is a garlic-hot pepper mayonnaise condiment
traditional to Marseille-style fish soup.
.IH "Serves 4\-8"
.SH		ROUILLE
.IG "6" "cloves garlic"
.IG "1 tsp" "salt" "5 ml"
.IG "12" "large basil leaves"
.IG "1/3 cup" "chopped pimiento" "60 g"
.IG "1/3 cup" "bread crumbs" "50 g"
.IG "1" "egg yolk"
.IG "1 cup" "olive oil" "25 cl"
.IG " " "hot pepper sauce"
.SH		COURT BOUILLION
.IG "8\-10 cups" "water" "20\-25 dl"
.IG "2 cups" "dry white wine" "5 dl"
.IG "1" "onion"
(coarsely chopped)
.IG "1" "large carrot"
(cut into large pieces)
.IG "1" "leek" 
(white section only, cut into large pieces)
.IG "1" "stalk" "celery"
.IG "5 lb" "fish trimmings" "2\-3 kg"
(fish frames, heads, tails)
.SH		BOUILLABAISSE
.IG "2" "small live lobsters"
(each about
.AB "1\(14 lb" "600 g" ")"
.IG "3 dozen" "mussels"
.IG "3 dozen" "small hard-shelled clams"
.IG "2 lb" "medium shrimp" "1 kg"
.IG "3 lb" "firm-fleshed fish" "1.5 kg"
(sea bass, red snapper, cod, etc.)
.IG "\(12 cup" "olive oil" "15 cl"
.IG "2" "cloves garlic,"
minced
.IG "1" "leek" 
(white part only, julienned)
.IG "1 cup" "grated carrot" "250 g"
.IG "1 cup" "onion finely chopped" "200 g"
.IG "1 cup" "fennel," "40 g"
roughly chopped
.IG "1 tsp" "sage" "5 ml"
.IG "1" "strip orange peel" 
.AB "(1\(mu3 inches)" "(2\(7 cm)"
.IG "1 pinch" "saffron"
.IG "1" "bay leaf"
.IG "1 cup" "parsley," "40 g"
roughly chopped
.IG "1 cup" "dry white wine" "25 cl"
.IG " " "salt and pepper to taste"
.PH "(ROUILLE)"
.SK 1
In a food processor fitted with the cutting blade, pur\z\(aaee all ingredients
(except the olive oil and hot pepper sauce) until finely minced.
.SK 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.
.SK 3
Add hot pepper sauce to taste.  The rouille should be very spicy.
.PH "(COURT BOUILLION)"
.SK 1
Bring water to boil and add all ingredients.
.SK 2
Return to boil, then reduce heat to simmer. Skim scum from top while
simmering.
.SK 3
Simmer for 30 minutes.
.SK 4
Remove all solids and strain through double layer of cheesecloth.
.PH "(BOUILLABAISSE)"
.SK 1
Cook lobsters in boiling water for 15 minutes, until bright red.
.SK 2
Remove all meat from tail and claws.  Cut into chunks and set aside.
.SK 3
Scrub mussels and clams well to remove sand.  Debeard mussels by
pulling black fibers from shell.
.SK 4
Steam mussels and clams over
.AB "1 inch" "2 cm"
of water for about 10 minutes, until shells open.
.SK 5
Discard any unopened mussels or clams.  Remove one shell from each mussel
and clam, leaving meat in other shell.
.SK 6
Strain clam/mussel broth through double layer of cheese cloth and reserve
3 cups.
.SK 7
Shell the shrimp.
.SK 8
In a large skillet, heat olive oil. Saut\z\(aae onion, leek, carrot, fennel,
garlic, sage, saffron, and orange peel until onions are soft and golden.
.SK 9
In a large pot, bring to a boil
.AB "8\-10 cups" "20\-25 dl"
of court bouillon, reserved clam/mussel broth, and
.AB "2 cups" "5 dl"
wine.
.SK 10 
Add saut\z\(aaeed vegetables, bay leaf, parsley and wine and bring to simmer.
.SK 11 
Add salt and pepper to taste
.SK 12
Cut fish into large chunks.
Add fish and shrimp and simmer 8\-10 minutes.
.SK 13
Add lobster, mussels and clams and simmer 2 minutes.
.SK 14
Serve in soup plates over garlic toast.
.NX                           
.PP
Rouille is traditionally made with a mortar and pestle but I prefer to use a
food processor\(emit's just too much work otherwise. Pass the rouille as a
condiment.  Usually
.AB "1 Tbsp" "15 ml"
per serving is sufficient\(emthis stuff is the
essence of garlic and hot pepper.  
.PP
If you can't get fish trimmings for the court bouillon, add bottled clam
juice and shrimp and lobster shells.
.PP
To be truly authentic, our bouillabaisse should have included eel, but
my friend was a bit squeamish about that so we left it out.  Basically,
any combination of shellfish and firm-fleshed fish can be used with the
more variety the better.  I dislike using crab since it flakes so easily
and is lost in the broth.  If you can't get live lobsters, substitute
frozen lobster tails but be careful not to overcook.
.PP
Use saffron threads, rather than saffron powder which tends to be adulterated
with safflower and not the same thing at all.  Be conservative with the
saffron\(ema little goes a long way and can give the dish a medicinal taste.
.PP
We preceded our dinner with herbed leek and proscuitto tartlets served with
champagne.  Dinner included bouillabaisse; a hearts-of-palm salad with
pimiento and greek olives and vinagrette dressing; lots of crusty french
bread to soak up the broth; a dry white wine (Duckhorn Sauvignon Blanc '84);
and my friend's mother's sponge cake with whipped cream icing, fresh
raspberries and raspberry sauce, accompanied by Asti Spumante.
.SH RATING
.I Difficulty:
moderate to hard.
.I Time:
2 hours.
.I Precision:
approximate measurement OK.
.WR                          
Pamela McGarvey
UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA
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