| INGREDIENTS: |
| SOUP BASE |
| 4 tablespoons Olive |
| 1 large yellow Onion, peeled and
chopped |
| 1 head of Fennel, trimmed and
sliced, discarding the core |
| 1 large Tomato, peeled, seeded,
and chopped |
| Peel of one Orange |
| ¼ to ½ teaspoon Saffron Threads
soaked in 2 cups of Boiling Water |
| 2-3 cups of Dry White Vermouth or
Dry White Wine (Chardonnay, Sancerre, or your favorite; don’t use "cooking"
wine) |
| 2 8-ounce bottles of Clam Juice
and the reserved shrimp shells (or 1 pint of Fish Stock) |
| 1 teaspoon Dried Thyme |
| Salt and freshly ground Black
Pepper to taste |
| BOUILLABAISSE |
| 2 pounds firm White Fish,
preferably 2 different types, each cut into 2" strips |
| 12 large Shrimp, shelled and
de-veined, shells reserved |
| 12 (or more) large Mussels,
cleaned |
| 12 large Scallops |
| SPECIAL PREPARATIONS: |
| None |
| SPECIAL EQUIPMENT: |
| Note: The mix of fish is entirely optional.
We sometimes make this entirely with seafood, sometimes entirely with fish, but usually
with a mix. When you are feeling luxurious you might add or substitute lobster
tails, half small lobsters, or langoustines (1 each). |
| DIRECTIONS: |
| 1. |
To make soup base, first prepare
stock by simmering shrimp shells in clam broth for ten minutes. Strain out shells,
reserving broth. Or, you may use fish stock. |
| 2. |
Heat olive oil in a large Dutch
oven and sauté onion until softened. Add fennel and soften. Add the tomato and stir. |
| 3. |
Add the clam broth or stock,
white wine, and saffron-water. Stir and bring to a simmer. |
| 4. |
Add orange peel, thyme, salt and
pepper. |
| 5. |
Simmer gently, covered, for 10-15
minutes. At this point, you may keep the base for up to 24 hours. |
| 6. |
When you are ready to proceed,
bring it up to a simmer and add the fish, firmest first, and cook until the fish is done.
This happens when the shrimp turn pink and the mussels open. We usually put the mussels in
first, then the langoustines or lobster, if we’re using them, then the fish, then the
shrimp, and the scallops last. You’ll only need to cook for 4-5 minutes after the
scallops go in. |
| CROÛTONS |
| 1. |
Slice a loaf of
French bread into ½" to ¾" slices. Place the slices on a cookie sheet and
broil for several minutes until toasted and golden brown (watch carefully, they burn
easily). |
| 2. |
Turn, and toast the other side. |
| 3. |
These are best made within an
hour of serving. |
| PRESENTATION SUGGESTIONS: |
| Serve in a tureen or individual oversized
bowls, garnished with croûtons spread with Rouille. Serve a basket of additional
croûtons and a bowl of rouille as accompaniments. |
|
Dutchman