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Ingredients

• • 3.5 kg firm, white fleshed fish; Pick 3 or 4 from Snapper, Rockfish, Monkfish, cod, Grouper, halibut, haddock, Ocean Catfish, Blackfish, etc.
• • 2 kg “oily” fish; Pick 2 from Bluefish, Moray eel, Conger eel, mackerel, dogfish, striped bass, sea bass, Spanish mackerel, mahimahi (dolphinfish).
• • 2.5 – 3kg Whole Main lobster; large shrimp may be used for part of this.
• • 1 – 1.5kg mussels in their shell.
• • 2kg small clams, in their shell.
• • 5 Tbs butter
• • 2 med. yellow onions peeled & sliced
• • 8 – 10 cups water
• • 2 bouquet garni each with 4 sprigs fresh parsley, 6 sprigs fresh thyme, 10 black peppercorns, and 1 bay leaf, tied in cheesecloth
• • 1 cup dry white wine (decent stuff please)
• • 1 ½ cups olive oil (extra virgin is okay but regular has more flavor)
• • 6 – 8 large garlic cloves, finely chopped (to taste)
• • A pinch of saffron stepped in ¼ cup hot water until needed
• • ½ tsp saffron threads stepped in tepid dry white wine until needed
• • 1 large yellow onion, finely chopped.
• • 3 leeks, white and light green part only, halved lengthwise, and thinly sliced.
• • 3 stalks celery, finely chopped.
• • 2 pounds ripe plum tomatoes, peeled, seeded and chopped
• • 1 long thin strip of orange zest, no pith
• • 1 Tbs fennel seed
• • salt and freshly ground pepper to taste.
• • boiling water as needed
• • 2 Tbs tomato past
• • 2 Tbs anis flavored liquor, Pernod or ouzo
• • ½ cup fresh parsley leaves, finely chopped.
• • 1 Sauce rouille (see Sauce Rouille)

Description

Are You Ready? I’m Not Sure I Am. For Bouillabaisse I Have A Recipe, Almost. These Days I Have Recipes For Quite A Few Dishes As I Did Them To Post Here But Previously I Just Had “notes” For Many Things And Just My Memory For Many Others. I Started

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