Bouillabaisse With Green Olives
|Fruity olive oil||1⁄2 Cup (8 tbs) (Dark Green Olive Oil)|
|Leeks||1 1⁄2 Cup (24 tbs), well cleaned and coarsely chopped|
|Finely chopped onions||1 Cup (16 tbs) (Yellow Variety)|
|Canned concentrated tomato puree||2 Cup (32 tbs)|
|Chopped fresh tomatoes||3 Cup (48 tbs)|
|Dried thyme||2 Teaspoon|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Fish stock||4 Cup (64 tbs)|
|Freshly ground black pepper||To Taste|
|Sweet butter||6 Tablespoon (At Room Temperature)|
|Fresh mussels||2 Quart, scrubbed and debearded|
|Cherrystone clams||48 , scrubbed|
|Saffron||1 1⁄2 Teaspoon (Whole)|
|Skinless white fish steaks||3 Pound, cut into large cubes (Firm White Fish Steaks, Bass, Snapper, Cod)|
|Raw shrimp||36 , shelled and deveined|
|Lobster tails||4 Pound, shelled and halved crosswise (4 Tails, 1 Pound Each, Fresh Or Defrosted)|
Heat the olive oil in a large soup pot.
Add the leeks and onions and cook over medium heat, covered, until the vege tables are tender and lightly colored, about 25 minutes, stirring occasionally.
Add tomato puree, tomatoes, thyme, parsley, bay leaves, wine, fish stock, and salt and pepper to taste.
Simmer for 20 minutes.
Blend butter and flour together in a bowl and then whisk into the tomato mixture.
Add the mussels and clams in their shells and the saffron and simmer for 5 minutes.
Add the fish, shrimp and lobster tails and simmer for another 5 minutes, or until all shellfish are opened and fish is done.
Do not overcook.
Ladle into hot soup plates, garnish with fried garlic croutons