Bouillabaisse
From Cook's Illustrated, September & October 2001 by Kay Rentschler

MARINADE: combine and cover in fridge for 4 Hours:

8	ounce	Shrimp, peeled (save shells for Stock)
8	ounce	Sea Scallops, halved
12	ounce	Firm Fish, cut in 1 to 1 1/2 inch cubes: striped or sea bass,
		     tilapia, john dory, monk, grouper, haddock, halibut 
12	ounce	Flakey Fish, cut in 1 to 1 1/2 inch cubes: hake, perch, snapper
2	tsp	Salt
1/4	tsp	Red Pepper flakes
3	clove	Garlic, minced
1/2	tsp	Saffron
1/3	cup	Basil leaves, shredded
4	tbs	Olive Oil
3	tsp	Pernod

STOCK

1	small	Fennel bulb, medium chop (2 cups)
1	large	Carrot, medium chop (1 cup)
2	med	Onion, medium chop (2 cups)
4	tbs	Olive Oil
3	head	Garlic, peel whole heads, smash in plastic bag to crack cloves
750	ml	Wine, dry white (Cote de Provance)
2	can	Tomato, diced with juice (2x28 ounce cans)
2	large	Leeks, chopped, white and green parts
3	pound	Fish frames, gills removed, cut into 6 inch pieces
		Shrimp shells (reserved from Marinade above)
1	bunch	Parsley stems
4	cup	Water
5	sprig	Thyme
2	leaves	Bay
2	tsp	Peppercorn, black, whole
2	tsp	Salt
		Zest of 2 medium oranges (large strips, use vegetable peeler)
1/2	tsp	Saffron
2	pound	Mussels, shells scrubbed, beards removed
		Salt
		Pepper, black, ground

Sweat Fennel, Carrot, Onion, Olive Oil 15 minutes in covered dutch oven.
Add Garlic, cook until almost dry -- about 15 minutes; don't burn Garlic.
Deglaze with Wine.
Add Tomatos, Leeks, Fish bones and shells, Water, Thyme, Bay leaves,
Peppercorn, Salt and simmer for 1 hour, pressing down on bones occasionally.
Strain, return stock to cleaned pot; you should have about 9 cups stock.
Bring to boil, then simmer about 10 minutes to reduce to 8 cups.
Remove from heat, add Zest and Saffron, steep 10 minutes.
Strain, return stock to cleaned pot.
Bring to rolling boil.
Add marinaded Fish, Shellfish and Mussels. [shrimp, mussles are over-done]
Cover and simmer 7 minutes, stirring ocassionally.
[add shrimp and mussels now]
Cover and take off heat until Mussels open, about 2 minutes. 
Season with Salt and ground Pepper.


CROUTON

1	loaf	French Bread, cut into ten 1/2-inch slices (save the rest)
3	cloves	Garlic, peeled and halved
3	tbs	Olive Oil

Broil Bread until lightly toasted, about 1 1/2 minutes.
Flip slices and rub second side with raw Garlic then brush with Oil.
Broil about 1 1/2 minute longer.


ROUILLE

1	large	Red Bell Pepper, roasted, seeded, cut up (2/3 cup)
2	ounce	Bread, reserved from above, crusts removed, cubed
2	clove	Garlic, minced
1/8	tsp	Cayenne pepper
1/2	Cup	Olive Oil
		Salt

Process Pepper, Bread, and Cayenne.
Drizzle in Oil while running processor.
Adjust with Salt.



ASSEMBLY

Ladel stew into bowls.
Top with Crouton.
Cover Crouton with Rouille.
Serve.


NOTES

Kay's recipe is very detailed and full of information, which makes it
a bit intimidating. It's not terribly hard, however, and is worth the
effort. 

We found the Shrimp and Mussels were overcooked. Perhaps they could be
added after the pot is removed from the heat.  Unfortunately this
means picking out the Shrimp from the other fish in the Marinade, but
it should only be about 20 Shrimp or so.

$Id: bouillebaise.txt,v 1.1 2001/12/09 22:44:19 chris Exp $