Anytime Bouillabaisse

In a large stock pot, put:

1/4 cup extra virgin olive oil

1 large leek chopped

1 large onion chopped

Put on medium heat and cook till translucent, about 5 minutes.

In the meantime, make a bouquet garni:

get a square of cheesecloth (or a coffee filter) and into it place:

2 bay leaves

2-3 celery tops

a few sprigs each of fresh thyme and parsley

tie up into a bag

To the pot, add

1 tsp saffron – no substitutes!

2 large tomatoes, peeled and chopped – seeds and juice included

3 cloves of chopped garlic

1 piece of orange peel

1 large roasted red pepper chopped (about 3/4 cup)

1 Yukon gold potato cubed – peeled or not as you wish

salt and pepper

and the bouquet garni

Place approximately 2 lbs of frozen fish filet on top of this mixture along with 1 lb shrimp with the shells still on

Add 4 cups of clam juice

Cover and simmer for approx 15 minutes.

While the fish is simmering make the sauce

Sauce Rouille:

In a blender or food processor put –

2 slices crusty day old bread

1/4 cup parsley and blend well

Add 2 cloves of garlic

Pinch cayenne (or more if you like it spicy)

salt and pepper

1 tbsp lemon juice

1/4 cup roasted red peppers

Process until all finely blended – then with the motor running, add

1/3 cup EVOO

The sauce should be thick

About 5 minutes before the fish is done, add 2 lbs of mussels and continue cooking for 5 minutes.

Serve the bouillabaisse with a dollop of the Sauce Rouille on top and enjoy!

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