|Lobsters||3 Pound, cut into pieces (2 whole, 1 1/2 pound each)|
|Firm fish fillets||6 Pound (cod, haddock, etc.)|
|Tomatoes||1 Pound, peeled and diced|
|Onions||2 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Water/Fish stock||1⁄2 Cup (8 tbs)|
|Oysters in shells||1 Dozen (raw)|
|Clams in shells||1 Dozen|
Start bouillabaisse about 1/2 hour before serving; cooking time will depend on size and thickness of fish pieces.
Use large kettle.
In it place lobster, fish fillets (cut in pieces), tomatoes, onions, garlic and seasonings.
Pour in olive oil, wine and sufficient water to cover.
Bring rapidly to boil, uncovered, and boil over high heat about 10 minutes.
Reduce heat; add well-scrubbed oysters and clams, and cover.
Simmer another 10 minutes.
Serve in large soup plates with generous portions of solids surrounded by bouillon, or lift fish onto separate dish; garnish with lemon.
Correct seasoning of soup.
Ladle over slices of toasted French bread spread with garlic butter.
Note: In Marseilles, its city of origin, this famous dish, which is both soup and fish course (and was originally created to use up miscellaneous leftovers from the daily catch), is a standby in modest homes and expensive restaurants alike.
And even in Canada bouillabaisse is often a subject of argument concerning choice of ingredients and seasonings.
Although the Mediterranean fish are not available to the cook, she will discover that bouillabaisse is one of the most flexible French dishes for adaptation, as long as a few general principles are observed.