White Fish Bouillabaisse
|Carrot||1 , diced|
|Onions||2 , chopped|
|Leeks/Green onions - 4, sliced||2 (white part only)|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Boned white fish||3 Pound, cut into 3-inch pieces (Any)|
|Tomatoes/Canned tomatoes - 1 cup||2 Large, diced|
|Bay leaf||1 , crumbled|
|Fish stock/Clam juice /water||2 Cup (32 tbs)|
|Cooked shrimps/Crab /lobster||1 Cup (16 tbs)|
|Oysters/Clams /mussels in the shell||2 Dozen, scrubbed|
|Canned pimientos||4 Ounce, diced|
|Saffron shreds||4 (few)|
|Lemon||1 , juiced|
|Dry white wine||1 Cup (16 tbs)|
|French bread||2 , sliced and toasted|
|Parsley||1 Tablespoon, chopped|
1 In a large kettle, add oil and cook the first 4 ingredients until golden-brown.
2 Add in the fish, tomatoes, salt and pepper, bay leaf, and stock.
3 Bring to a boil and simmer, covered for about 20 minutes.
4 Add the shellfish and simmer for another 5 minutes or until the shells open.
5 Stir in the remaining ingredients except the last 2.
6 Heat throughly.
7 In a tureen, place the roast and add the soup.
8 Sprinkle with parsley and serve.