Bouillabaisse for six, in three courses

the broth:

3 tablespoons olive oil

1-1/2 pounds leeks, roughly

chopped, and thoroughly

washed

6 large garlic cloves, chopped

1 large red bell pepper, chopped

1/4 cup fresh basil leaves

1/2 teaspoon saffron threads

1 pound ripe tomatoes, roughly

chopped

8 pieces dried orange peel (each

about 2 inches by 1 inch)

1 tablespoon fennel seeds,

crushed

5 pounds fresh white (non-oily)

fish, heads, and bones

10 cups water

Salt, pepper to taste

In a large non-aluminum pot, saut vegetables and spices in olive oil for 10 minutes over moderate heat, stirring occasionally. Add fish parts and water. Simmer for one hour, skimming foam off top of pot and stirring occasionally. Strain broth through a sieve into into large pot, pressing on solids. Add salt and pepper to taste.

First course: Fish with Potatoes

The broth (above)

1 pound peeled, sliced potatoes

4 pounds fish fillets (A variety is

best, like red snapper, flounder,

sea bass, monkfish, and

haddock)

2 tablespoons virgin olive oil

6 tablespoons chopped fresh

parsley

Salt and pepper to taste

Add potatoes to the simmering broth and cook for 10 minutes. Add fish, starting with the firmest and cook 3-6 minutes, or until it begins to flake. Divide onto plates with a few spoonfuls of broth. Serve with potatoes drizzled with olive oil and sprinkled with parsley, salt and pepper.

Second course: Shellfish with Saffron Broth

The remaining broth

Two 1-1/2 pound lobsters

1/4 teaspoon saffron

1/4 cup virgin olive oil

1 pound large shrimp, shelled

1 pound sea scallops

18 mussels, well-scrubbed

While first course is being eaten, bring broth to a boil; plunge lobsters into it; cook covered for 12-15 minutes. Remove 1 cup broth into small sauce pan; add saffron, heat and reduce by a third, then slowly whisk in olive oil. Remove lobsters from broth and cut (shell and all) into small portions. Put shrimp, scallops, and mussels into lobster broth. Boil, covered, just until mussels open, about 1 to 2 minutes. Divide shellfish onto plates and serve with sauce. Return leftover lobster bodies and shells to the broth and boil rapidly.

Third course: Soup with Toast and Rouille

Serve remaining broth in bowls with slices of toasted French bread with chopped fresh basil, and rouille.

Rouille:

Crush 5 cloves garlic into a paste, put in food processor. Add a teaspoon of tomato paste, a teaspoon of Dijon mustard, and a few pimientos, and two egg yolks. Pulse to combine. With motor running, slowly add 1/2 cup olive oil to emulsify. Serves 6.

(c) Copyright 1999. The Christian Science Publishing Society