(Marseille Style Fish Soup)
ROUILLE
6 cloves garlic
1 tsp. salt
12 large basil leaves
1/3 c. chopped pimiento
1/3 c. bread crumbs
1 egg yolk
1 c. olive oil
hot pepper sauce
COURT BOUILLION
10 c. water
2 c. dry white wine
1 onion (coarsely chopped)
1 large carrot (cut into large pieces)
1 leek (white section only, cut into large pieces)
1 stalk
5 lb. fish trimmings (fish frames, heads, tails)
BOUILLABAISSE
2 small live lobsters (each about 1¼ lb)
3 dozen mussels
3 dozen small hard-shelled clams
2 lb. medium shrimp
3 lb. firm-fleshed fish (sea bass, red snapper, cod, etc.)
1/3 c. olive oil
2 cloves garlic, minced
1 leek (white part only, julienned)
1 c. grated carrot
1 c. onion finely chopped
1 c. fennel, roughly chopped
1 tsp. sage
1 strip orange peel (1×3")
1 pinch saffron
1 bay leaf
1 c. parsley, roughly chopped
1 c. dry white wine
salt and pepper to taste
Rouille:
In a food processor fitted with the cutting blade, purée all ingredients (except the olive oil and hot pepper sauce) until finely minced. With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occasionally to scrape down the sides. Add hot pepper sauce to taste. The rouille should be very spicy.
Court Bouillion::
Bring water to boil and add all ingredients. Return to boil, then reduce heat to simmer. Skim scum from top while simmering. Simmer for 30 minutes. Remove all solids and strain through double layer of cheesecloth.
Bouillabaisse:
Cook lobsters in boiling water for 15 minutes, until bright red. Remove all meat from tail and claws. Cut into chunks and set aside. Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell. Steam mussels and clams over 1" of water for about 10 minutes, until shells open. Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell. Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups. Shell the shrimp. In a large skillet, heat olive oil. Sauté onion, leek, carrot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden. In a large pot, bring to a boil 8-10 cups of court bouillon, reserved clam/mussel broth, and 2 cups wine. Add sautéed vegetables, bay leaf, parsley and wine and bring to simmer. Add salt and pepper to taste Cut fish into large chunks. Add fish and shrimp and simmer 8-10 minutes. Add lobster, mussels and clams and simmer 2 minutes. Serve in soup plates over garlic toast. Serves 8.