|Assorted fresh fish||2 Pound (Use Sea Hass, Striped Bass, Cod, Haddock, Halibut, Mackerel, Pike, Red Snapper, Even Sliced Eels)|
|Lemon juice||2 Teaspoon|
|Tomatoes||2 Medium, cut up|
|Tomato juice||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Dehydrated onion flakes||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Fennel tips||1 Pinch|
Cut fish into slices or sticks about 1 1/2 inches wide, brush with lemon juice, and set aside.
Combine remaining ingredients in a saucepan, bring to boil and continue boiling until liquid is reduced by almost half.
Add fish and lower heat to simmering.
Let cook 15 minutes longer.
Bouillabaisse is usually served with broth in one bowl and fish on a separate platter so you'll have no trouble checking fish weight.
For a mid-Sunday meal, use 1 1/2 pounds fish.
Rub bread lightly with garlic, toast and cut it into croutons, to be enjoyed with the broth.