Fish soup. Serves 6
- 2 lbs 4 oz fish (4 or 5 varieties such as: striped black bass, red snapper, ocean perch, monkfish, anglerfish and conger eel)
- 4 large onions, sliced
- 6 – 8 ripe tomatoes, sliced
- 1 leek, thinly sliced
- 8 cloves garlic, crushed
- coarse salt and ground black pepper
- crushed red pepper flakes
- 3 – 4 dried fennel stalks or a small glass of Pernod or Pastis
- 2 bay leaves
- ½ teaspoon saffron
- olive oil
- 1 potato for each serving
- 1 strip dried orange peel
- water or fish stock
- garlic croutons
- rouille sauce
- Combine the sliced onions, tomatoes, leek and crushed garlic in a shallow heat-proof casserole.
- Place the sliced fish on top.
- Pound the leftover fish heads and add to the casserole to give the bouillon extra flavor.
- Sprinkle with coarse salt, red pepper flakes and ground pepper to taste.
- Add bay leaves, dried fennel, dried orange peel and saffron and moisten with olive oil.
- Stir to mix the flavors, adding more olive oil if necessary.
- Marinate this mixture covered and at room temperature for 5 hours.
- When ready to cook the bouillaibaise, peel the potatoes, slice them into ¼-inch slices and add them to the fish mixture with just enough water, or fish stock, to come within ½-inch of the top of the fish and potatoes.
- Cook the bouillabaise uncovered for 10 minutes, lower the heat and cook gently for 15–20 minutes more.
- Serve the bouillon separately with garlic croutons and rouille sauce.
- Accompany the bouillon with a platter of poached fish and sliced potatoes, moistened with a little of the bouillon.