Ingredients
Ingredients
For the broth:
2 tablespoons olive oil
1 cup onion, chopped
1/2 cup celery, chopped
Salt and pepper
3 cloves garlic
1 bay leaf
8 peppercorns
2 sprigs thyme
1 pound fish bones
Water to cover
1 cup white wine
For the Bouillabaisse:
Pinch of Saffron
1 cup leeks, julienned
3 cups tomatoes, peeled, seeded, and chopped
Juice and zest of one orange
1 cup fennel, julienned
2 tablespoons garlic, chopped
2 tablespoons parsley, finely chopped
Salt and pepper
2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, eel,
angler fish, cleaned and scaled
1 large lobster
1 pound shrimp, peeled and deveined
1/2 pound mussels
1/2 pound littleneck clams
Salt and pepp
