Cape Cod Bouillabaisse
|Mackerel||2 1⁄2 Pound|
|Lobsters||1 1⁄2 Pound|
|Leeks||3 Large, chopped|
|Onions||2 Medium, chopped|
|Carrot||11 Large, chopped|
|Tomatoes||1 Cup (16 tbs), crushed (Seeded)|
|Garlic||2 Clove (10 gm)|
|Dried orange rind||1⁄2 Teaspoon|
|White pepper||To Taste|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Clams||1 Pint (With Juice)|
|Red snapper||1 Pound|
|Tail cod||1 Pound|
Clean fish; cut into 1-inch slices.
Remove heads from lobsters, remove nonedible sacs located behind heads.
Split tails; remove intestinal veins.
Cut lob- sters in shells into 1-inch pieces.
Place leeks, onions, carrot and tomatoes into large kettle; add herbs and seasonings.
Place lobster, snapper, bass, mackerel and eel over vegetables.
Pour in olive oil, wine and water to cover.
Bring to a boil quickly; boil rapidly for 8 minutes.
Add perch, cod and clams.
Cook for 8 minutes longer.
Serve in large soup bowls with French bread, if desired.