Bouillabaisse II - ?

This recipe from simplyrecipes.com is one I decided to include after Marie’s bouillabaisse recipe as this one appears to have more of the standard ingredients with which I am familiar.

Ingredients: (Serves 6)

• 3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first)
• 1/2 cup Olive oil
• 1-2 pounds of Oysters, clams, or mussels
• 1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails
• 1 cup thinly sliced onions
• 4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced
• 2 cloves garlic, crushed
• 1 large tomato, chopped, or 1/2 cup canned tomatoes
• 1 sweet red pepper, chopped
• 4 stalks celery, thinly sliced
• 2-inch slice of fennel or 1 teaspoon of fennel seed
• 3 sprigs fresh thyme or 3/4 teaspoon dried thyme
• 1 bay leaf
• 2-3 whole cloves
• Zest of half an orange
• 1/2 teaspoon powdered saffron
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup clam juice or fish broth
• 2 Tbps lemon juice
• 2/3 cup white wine
• Sliced French bread

Directions:

Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add the onions and shallots (or leeks). Sauté for a minute, then add the crushed garlic (more or less to taste), and the sweet red pepper. Add the tomato, celery, and fennel. Stir the vegetables into the oil with a wooden spoon until they are well coated. Then add another 1/4 cup of olive oil and the thyme, bay leaf, cloves and orange zest. Cook until the onion is soft and golden but not brown.

Cut the fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Add the oysters, clams or mussels (though these may be omitted if desired) and the shrimp, crabmeat or lobster tails, cut into pieces or left whole.

Add the saffron, salt and pepper. Add the clam juice, lemon juice and white wine. Bring to a simmer again and cook about 5 minutes longer.

At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Into each soup bowl place a thick slice of crusty French bread, plain or slightly toasted. Spoon the bouillabaisse over the bread. If desired, serve it with Sauce Rouille.

Sauce Rouille:

1 tbsp. hot fish stock or clam broth.
2 cloves peeled garlic
1 small red hot pepper
1/2 tsp. salt
1/4 cup soft white bread, pulled into bits
1/2 cup olive oil

Put the hot fish stock or clam broth into the bottom of a blender. Add the garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add the olive oil slowly and stop the blending as soon as the oil disappears.

At serving time pass the Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 teaspoon that you stir into your soup. Use it gingerly like you would hot pepper sauce.