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Title: Bouillabaisse
Yield: 6 Servings

Ingredients

      4 tb Virgin olive oil
      1 md Spanish onion; cut into 1/2"
           - dice
      6    Garlic cloves; thinly sliced
      1 pn Saffron
      1    Russet potato; peeled, and
           cut into 1/8" rounds
      6 c  Fish stock
      6    One-inch cubes of monkfish
      1 md Rascasse or red perch;
           -whole, gutted,
           and scaled
      6    One-inch cubes of cod
      6    One-inch cubes of sea bass
     12    Mussels; cleaned, debearded
      6    Live crayfish
      6    Langoustines
           Toasted bread
      1    recipe Rouille; see * Note

Instructions

* Note: See the "Rouille" recipe which is included in this collection.

In a large soup pot, heat oil until smoking. Add onion, garlic and
saffronand cook until softened, about 5 to 6 minutes. Add potato and fish
stock and bring to a boil. Add monkfish and whole rascasse (or perch) and
simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines
and simmer until fish is cooked through and mussels have opened, about 10
to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen.
Serve immediately with toasted bread and Rouille.
This recipe yields 6 servings.

Recipe Source:
MEDITERRANEAN MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # ME-1A10 broadcast
01-08-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-14-1998

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Contributor: Mario Batali

Preparation Time: 0:00

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