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Title: Bouillabaisse I
Yield: 6 Servings

Ingredients

           === FOR THE BROTH ===
      2 tb Olive oil
      1 c  Chopped onion
    1/2 c  Chopped celery
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      3    Garlic cloves
      1    Bay leaf
      8    Peppercorns
      2    Thyme sprigs
      1 lb Fish bones
           Water; to cover
      1 c  White wine
           === FOR THE BOUILLABAISSE
           -===
      1 pn Saffron
      1 c  Juilienned leeks
      3 c  Peeled, seeded, chopped
           -tomatoes
           Juice and zest of one orange
      1 c  Juilienned fennel
      2 tb Chopped garlic
      2 tb Finely-chopped parsley
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      2 lb Assorted small whole fresh
           -fish fro
           Mediterranean such as
           -whiting, squi
           bass, scorpion fish, eel,
           -angler fi; cleaned, scaled
      1 lg Lobster
      1 lb Shrimp; peeled, deviened
    1/2 lb Mussels
    1/2 lb Littleneck clams
           === FOR THE ROUILLE ===
      1    Red pepper; roasted and
           -peeled
      2    Garlic cloves
      1    piece White bread; torn into
           - pieces
      1    Egg yolk
      1 tb Dijon mustard
           Juice of one lemon
    1/2 c  Olive oil
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
     12 sl Crusty French bread; for
           -serving

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.
Addthe fish bones, water and wine. Bring the liquid to a boil and reduce
to asimmer. 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. Re-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 theolive 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 croutons on the side of the Bouillabaisse. For individual
servings, arrange the seafood ina shallow dish. Ladle the stock over the
seafood. Drizzle the Rouille over the seafood and serve with the croutons.
This recipe yields 6 servings.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A24
broadcast 02-19-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

03-25-1997

- - - - - - - - - - - - - - - - - -

Contributor: Emeril Lagasse

Preparation Time: 0:00

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