- 3 1/2 kg firm, white fleshed fish; Pick
3 or 4 from Snapper, Rockfish, Monkfish, cod , Grouper, halibut , haddock , Ocean Catfish, Blackfish, etc.
2 kg "oily" fish; Pick
2 from Bluefish, Moray eel, Conger eel, mackerel, dogfish, striped bass, sea bass , Spanish mackerel, mahimahi (dolphinfish).
2 1/2 - 3kg Whole Main lobster; large shrimp may be used for part of this.
1 - 1 1/2kg mussels in their shell.
2kg small clams , in their shell.
5 Tbs butter
2 med. yellow onions peeled & sliced
8 - 10 cups water
2 bouquet garni each with
4 sprigs fresh parsley ,
6 sprigs fresh thyme ,
10 black peppercorns , and 1 bay leaf, tied in cheesecloth
1 cup dry white wine (decent stuff please)
1 1/2 cups olive oil (extra virgin is okay but regular has more flavor)
6 - 8 large garlic cloves , finely chopped (to taste) A pinch of saffron stepped in
1/4 cup hot water until needed
1/2 tsp saffron threads stepped in tepid dry white wine until needed
1 large yellow onion , finely chopped.
3 leeks , white and light green part only, halved lengthwise, and thinly sliced.
3 stalks celery , finely chopped.
2 pounds ripe plum tomatoes , peeled, seeded and chopped
1 long thin strip of orange zest , no pith
1 Tbs fennel seed salt and freshly ground pepper to taste. boiling water as needed
2 Tbs tomato past
2 Tbs anis flavored liquor, Pernod or ouzo
1/2 cup fresh parsley leaves , finely chopped.
1 Sauce rouille (see Sauce Rouille )