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Title: Bouillabaisse
Yield: 6 Servings

Ingredients

  --------------------------FOR THE BROTH-------------------------------
      2 tb olive oil
      1 c  onion; chopped
    1/2 c  celery; chopped
      1    salt and pepper
      3    cloves garlic
      1    bay leaf
      8    peppercorns
      2    sprigs thyme
      1 lb fish bones
      1    water to cover
      1 c  white wine
 
  ----------------------FOR THE BOUILLABAISSE---------------------------
      1 pn saffron
      1 c  leeks; julienned
      3 c  tomatoes; peeled, seeded,
           -and
      1    chopped
      1    juice and zest of one orange
      1 c  fennel; julienned
      2 tb garlic; chopped
      2 tb parsley; finely chopped
      1    salt and pepper
      2 lb assorted small whole fresh
           -fish fro; m the
      1    mediterranean such as
      1    whiting; squid, sea bass,
      1    scorpion fish; eel,
      1    angler fish; cleaned and
           -scaled
      1 lg lobster
      1 lb shrimp; peeled and deveined
    1/2 lb mussels
    1/2 lb littleneck clams
      1    salt and pepper
 
  ------------------------FOR THE ROUILLE-------------------------------
      1    red pepper; roasted and
           -peeled
      2    cloves garlic
      1    piece white bread torn into
           -pieces
      1    egg yolk
      1 tb dijon mustard
      1    juice of one lemon
      1    salt and pepper
    1/2 c  olive oil
      1    garnish: 12 slices of crusty
           - french; bread

Instructions

For the broth: In a large sauce pan, heat the olive oil. Add the onions and
celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic
and cook for 1 minute. Add the bay leaves peppercorns, and thyme. Add the
fish bones, water and wine. Bring the liquid to a boil and reduce to a
simmer. Cook for 30 minutes. Remove from the heat and strain. For the
Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the
saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and
parsley. Season with salt and pepper. Add the fish and lobsters. Cook for 8
minutes. Add the shrimp, mussels, and clams. Cook for 6 minutes, or until
the shells have opened. Discard any shells that do not open. Season with
salt and pepper. For the Rouille: In a food processor, combine all the
ingredients, except for the oil. Puree until smooth. With the machine
running, slowly add the olive oil. Season the emulsion with salt and
pepper. To assemble: Remove the seafood from the pan and place on a large
platter. Pour the stock into a serving bowl. Serve the Rouille and crusty
bread on the side of the Bouillabaisse. For individual servings, arrange
the seafood in a shallow dish. Ladle the stock over the seafood. Drizzle
the Rouille over the seafood and serve with the crusty bread. Yield: 6
servings

NOTES : EMERIL LIVE SHOW #EM1A24

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