- 1/4 cup olive oil
- 2 carrots, cut into julienne
- 1 bulb fresh fennel, cut into julienne
- 1 leek, cut into julienne
- 1 rib celery, cut into julienne
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 10 cloves garlic, peeled and chopped
- 1 strip dried orange peel
- 2 cups dry white wine
- 2 tablespoons tomato paste
- 1 quart fish stock or clam juice
- 6 pinches of saffron threads
- 8 small clams cleaned
- 1 pound fresh white fish of your choice, cut into 1-inch cubes
- 16 large shrimp peeled and veined
- 1 pound mussels cleaned
- 8 ounces calamari cleaned
- 16 large scallops
- 2 (6-ounce) lobster tails (cut into thirds)
- 2 ounces anise flavored liqueur, such as Pernod
- 1 pound ripe tomatoes, seeded and roughly chopped
- Garlic toast, as an accompaniment
- Rouille, as a garnish, recipe follows
- 2 egg yolks
- 2 teaspoons tomato paste
- 1 teaspoon anise flavored liqueur, such as Pernod
- 4 cloves garlic, chopped
- 1 small dried chile pepper
- 1 pinch saffron
- 2 teaspoons olive oil
In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel. Cook while stirring for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes.
Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp, mussels, calamari, scallops, and lobster tails. Add the liqueur and chopped tomatoes. Simmer for 8 minutes.
Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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