- 2 tablespoons of the best olive oil you can afford
1 medium to large leek , cleaned and cut in thin half moons
2 ribs of celery , finely chopped, including the leaves
1 fat bulb of fennel , fronds removed and reserved, shave the fennel bulb on a mandoline as fine as you can get it.
3 cloves of garlic , minced
1/2 cup of hearty red wine , Zinfandel is good
2 cups of fish stock
1 28 oz. can of crushed tomatoes in puree
1 can of mild tomatoes and green chiles (or hotter if you want)
3 strips of lemon rind , studded with one clove each 3 long strips of orange rind
one bunch of parsley stems tied together with butcher's twine
1 bay leaf
1/4 teaspoon of salt
1/2 teaspoon of crushed red pepper flakes
8 ounces of medium shrimp , peeled and deveined
8 ounces of crabmeat picked over for cartilage or substitute florida lobster tails , split down the back one for each person
12 ounces of firm white fish fillets , non oily (bass, grouper, snapper, cod ) cut in
1 inch thick chunks
fresh basil leaves for garnish
sweet red pepper Rouille
1 jar of fire roasted red peppers , drained (smallest jar possible) and dried off. You want about 2/3 cup of pepper pieces
5 garlic cloves , (yes, I said five)
1 teaspoon of saffron threads , soaked in
1/8 cup of dry vermouth
10 shakes of your favorite hot sauce (Louisiana is good, Texas Pete is just fine)
a generous pinch of cayenne
1 cup of good quality mayonnaise
loaf of french baguette or a fine quality cuban bread , cut in 1 inch thick slices and toasted
