Bouillabaisse Et Rouille
1/3 c Olive oil 5 Garlic cloves, chopped 5 To 10 Saffron threads 1 pn Thyme 2 lg Onions, coarsely chopped 3 lb Clean fish bones ** 5 lg...
Ingredients
- 1/3cup olive oil
- 5garlic cloves, chopped
- 5to 10 saffron threads
- 1pn thyme
- 2large onions, coarsely chopped
- 3lbclean fish bones **
- 5large tomatoes ***
- 1bouquet garni ****
Directions
- 1
Stephen Ceideburg 3 lb Assorted white fish * 1/3 c Olive oil 5 Garlic cloves, chopped 5 To 10 Saffron threads 1 pn Thyme 2 lg Onions, coarse
- 2
remove fins, skin, etc
- 3
and all traces of blood) *** peeled, cored, seeded and chopped
- 4
1 bay leaf, 1 thyme sprig, 6 parsley sprigs pinch each of grated orange peel, ground fennel seeds, basil, and oregano
- 5
Provencal fish stew with garlic toast and Red Pepper Mayonnaise Fillet the fish or have your fishmonger do it for you
- 6
Save the bones
- 7
Cut the fish into 1-in (2.5-cm) chunks
- 8
Marinate with 2 tablespoons olive oil, 1 clove chopped garlic, a few saffron threads, and a pinch of thyme for at least 1 hour