Fish ingredients
Your choice: You can choose from the quantities and
ingredients shown below which include a lot of shellfish or just one or
two along with a wide range of firm fleshed fish such as sea bass, tuna,
salmon, cod, sole, snapper, trout and perch. Cut into small pieces. Or to
reduce cost, use just finny fish. About 3 lbs. over all for 6 people.
Preparation of the Soup
Sauté onions and celery gently in olive oil for 2
minutes. Then put all above ingredients in a very large crockpot and cook
to taste on high for about 2 hours. Season to taste. Pour the whole
pot’s contents through the sieve into a large bowl pressing the juice
from the solid material. Reserve clear contents of bowl. Can be made ahead
if refrigerated. If you are using an 8-qt. Stockpot, low boil for 40
minutes, skimming occasionally. Season
to taste.
Preparation of Rouille
(again,
optional, but again adds true authenticity)
Puree
the garlic into the small heavy bowl and add the egg yolks and herbs.
Pound and stir into a thick sticky paste. Pound in the pimientos
thoroughly. Then pound in the bread crumbs adding droplets of soup to
moisten. When all is thick and sticky and smooth begin adding oil by
droplets as though you were making a mayonnaise- pound and stir, using a
small whip near the end while adding the final oil. Beat in the seasonings
Sauce should be thick and strong. Cover airtight until serving time.
Preparing the final Bouillabaisse
Once you have done the above, all of which can be
done ahead of time, the rest is easy. If you are using a crockpot, put all
firm fleshed fish in crock and cook for 1 /1/2 to 3 hours. After first
hour add shellfish. Start checking after 2 hours total for doneness.
Fish is done
when it is opaque and springy rather than squashy- do NOT overcook.
