Yield:
6 - 8 servings
1
cup onions, chopped
2 cloves garlic, mashed
2 medium tomatoes, diced into a purée
6 ounces tomato juice
Juice of 1 lemon
1 teaspoon dried saffron, crushed
3 ounces fresh parsley, chopped
3 Tablespoons butter
20 slices French bread rounds, toasted with butter and
garlic
Four 5-ounce filets of fish, brown in skillet or grill
4 Buster crabs or soft-shell crabs, brown in skillet or
grill
20 oysters
20 shrimp, peeled and deveined
Fish Stock
5
pounds fish heads and bones, small fish of your choice
1/2 medium onion, sliced
1 celery stalk, sliced
3 carrots, cut in large slices
1 bunch parsley, minced
1/2 quart water
Salt and pepper to taste
Garnish
Fresh
parsley, chopped
For
the fish stock, put all ingredients in a large soup pot.
Simmer until liquid is reduced by half, skim the top from
time to time.
To
prepare the Bouillabaisse, in a pot, add butter and
onions and cook until transparent. Add the garlic, diced
tomatoes, tomato juice, lemon juice and fish stock. Simmer
and reduce for 15 minutes. Add salt and pepper to taste,
and then add the shrimp, oysters and saffron and cook
for 10 to 12 minutes. Add fish and
crabs. Simmer for an additional 5 to 8 minutes.
To
serve, in a bowl with a lip around it, place one piece
of fish in the middle, put one crab on top of the fish
with 4 or 5 each oysters and shrimp around the fish. Pour
the broth over the fish until the bowl is filled. On the
lip of the bowl, put the toasted garlic French bread rounds,
about 5 pieces each. Sprinkle with chopped parsley for
garnish.
