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Ingredients

• 6 x Garlic cloves
• 1 tsp Salt
• 12 lrg Basil leaves
• 1/3 c. Pimento, minced
• 1/3 c. Bread crumbs
• 1 x Egg yolk
• 1 c. Extra virgin olive oil
•     Warm pepper sauce
• 8 c. Water (more as needed, up to 10 C)
• 2 c. White wine, dry
• 1 x Onion (coarsely minced)
• 1 lrg Carrot (cut into large pcs)
• 1 x Leek (white section only, cut into large pcs)
• 1 x Celery stalk
• 5 lb Fish trimmings (fish frames, heads, tails)
• 2 sm Lobsters, live (each about 1 1/4 lb)
• 36 x Mussels
• 36 sm Clams, hard-shelled
• 2 lb Shrimp (medium-sized)
• 3 lb Hard-fleshed fish (sea bass, red snapper, cod, etc.)
• 1/2 c. Extra virgin olive oil
• 2 x Garlic cloves, chopped
• 1 x Leek (white part only, julienned)
• 1 c. Carrot, grated
• 1 c. Onion, finely minced
• 1 c. Fennel, roughly minced
• 1 tsp Sage
• 1 x Orange peel strip (about 1 x 3 inches)
• 1 pch Saffron
• 1 x Bay leaf
• 1 c. Parsley, roughly minced
• 1 c. White wine, dry
•     Salt and pepper to taste

Description

MAKE ROUILLE: In A Food Processor Fitted With The Cutting Blade, Puree All Ingredients (except The Extra Virgin Olive Oil And Warm Pepper Sauce) Till Finely Chopped. With The Motor…

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