Bouillabaisse
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

4 tablespoons virgin olive oil
1 medium spanish onion -- cut into 1/2 inch dice
6 cloves garlic -- thinly sliced
1 dash saffron
1 medium russet potato -- peeled, and
6 cups fish stock
6 medium one-inch cubes of monkfish
1 medium rascasse or red perch -- whole, gutted,
6 medium one-inch cubes of cod
6 medium one-inch cubes of sea bass
12 medium mussels -- cleaned, debearded
6 medium live crayfish
6 medium langoustines
1 packages toasted bread
1 recipe rouille -- see * note
 

Preparation:

* Note: See the "Rouille" recipe which is included in this collection. In a large soup pot, heat oil until smoking. Add onion, garlic and saffron and cook until softened, about 5 to 6 minutes. Add potato and fish stock and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and simmer until fish is cooked through and mussels have opened, about 10 to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve immediately with toasted bread and Rouille. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A10)