Bouillabaise

==Description==
Fish soup. 
* Serves 6
==Ingredients==
* 2 lbs 4 oz fish (4 or 5 varieties such as: stripped black bass, red snapper, ocean perch, monkfish / anglerfish and conger eel)
* 4 large onions, sliced
* 6 – 8 ripe tomatoes, sliced
* 1 leek, thinly sliced
* 8 cloves garlic, crushed
* coarse salt and ground black pepper
* crushed red pepper flakes
* 3 – 4 dried fennel stalks or a small glass of Pernod or Pastis
* 2 bay leaves
* ½ teaspoon saffron
* olive oil
* 1 potato for each serving
* 1 strip dried orange peel
* 6 – 8 ripe tomatoes,sliced
* water or fish stock
* garlic croutons
* rouille sauce
==Directions==
# Combine the sliced onions, tomatoes, leek and crushed garlic in a shallow heat-proof casserole.
# Place the sliced fish on top.
# Pound the leftover fish heads and add to the casserole to give the bouillon extra flavor.
# Sprinkle with coarse salt, red pepper flakes and ground pepper to taste.
# Add bay leaves, dried fennel, dried orange peel and saffron and moisten with olive oil.
# Stir to mix the flavors, adding more olive oil if necessary.
# Marinate this mixture covered and at room temperature for 5 hours.
# When ready to cook the bouillaibaise, peel the potatoes, slice them into ¼-inch slices and add them to the fish mixture with just enough water, or fish stock, to come within ½-inch of the top of the fish and potatoes.
# Cook the bouillabaise uncovered for 10 minutes, lower the heat and cook gently for 15 – 20 minutes more.
# Serve the bouillon separately with garlic croutons and rouille sauce.
# Accompany the bouillon with a platter of poached fish and sliced potatoes, moistened with a little of the bouillon.
Category:Conger eel Recipes
Category:Fennel Recipes
Category:Fish stock and broth Recipes
Category:Garlic Recipes
Category:Leek Recipes
Category:Monkfish Recipes
Category:Orange peel Recipes
Category:Panamanian Soups
Category:Perch Recipes
Category:Pernod Recipes