Bouillabaisse recipe wanted.

Here is one that might help. We actually prefer chioppino from Scomas in San Francisco.

Bouillabaisse

There are 2 parts to Bouillabaisse, the rock- fish soup made from small fish and the larger fish that are poached in the soup.


INGREDIENTS:
****Rock Fish Soup*****
4 lbs fish, depending on availability (girolles, scorpion fish, baby crabs)
Large pinch sea salt
1 Tbs dried thyme
1 sprig rosemary
2 bay leaves
2 quarts water
*****Soup*****
Olive oil
3 onions, finely chopped
1 28 Ozs. Can peeled tomatoes
6 Medium potatoes, sliced
1 John Dory fish, cleaned and cut into big pieces
1 monkfish, cleaned and cut into big pieces
1 rascasse fish, cleaned
1 scorpion fish, cleaned
1 red Mullet, cleaned
pinch saffron
1 lobster split in half
Croutons, recipe follows
Rouille, recipe follows
*****Croutons*****
18 (1/2-inch thick) baguette slices
1/2 cup extra-virgin olive oil
*****Rouille*****
12 cloves garlic
1/2 cup olive oil
1/2 tsp paprika




Procedure:
*****For the Rockfish Soup*****
1 Prepare the fish by cutting off the gills and external hairy bits and discarding. Keep the fish in salt water.
2 Put the small rock fish (girolles, baby crabs, stone fish) into a large saucepan of cold water on high heat. Add the thyme, rosemary and bay leaves. Bring slowly to a boil, then simmer for 30 minutes.
*****For the Soup*****
1 Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan. Cook the chopped onions until translucent. Pour in the tomatoes and cook for 5 minutes, then add the sliced potatoes. Place the pieces of John Dory and the monkfish on top.
2 Strain the rock fish soup through a strainer on top of the fish and boil for 5 minutes.
3 Place the rascasse, scorpion fish, and red mullet on top. Add a pinch of saffron and watch soup turn a rich yellow color. Finally add the lobster halves and cook for a maximum of 5 minutes.
4 Serve the big fish on a serving plate and the soup in a casserole. Serve the pieces of fish on the plate with potato slices and the Croutons with Rouille and pour the soup over the top. Eat immediately.
5 To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes
6 Finely chop the garlic and pulverize in a pestle and mortar. Gradually add olive oil and paprika until it becomes thick and creamy like mayonnaise.


Yield: 4 to 6 servings
Preparation time: 30 minutes
Cooking time: 45 minutes

Recipe Type
Seafood, Soup

Recipe Source
Author: Michel Moreigne

Source: Food Network, Michel Moreigne, 2006/01/01

*Cook's Note: If you cannot find the above fish ask your fishmonger for something similar.

Episode#: TU1A07

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

I'm with you about chioppino from Scomas. Dynamite. Haven't had it since the 70's but is a very memorable meal.