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Bouillabaisse #2

This extra special soup is perfect for impressing those special guests.

ingredients

serves 4
450 g (1 lb) fish bones, skin and heads
1700 ml (3 pints) water
1 small onion, thinly sliced
1 small carrot, thinly sliced
1 bay leaf
6 black peppercorns
1 blade mace
1 sprig thyme
1 lemon slices

bouillabaisse

45 g (2 1/2 oz) butter or margarine
1 carrot, sliced
3 leeks, well washed and thinly sliced
1 clove garlic
Pinch saffron
80 ml - 125 ml dry white wine
225 g (8 oz) canned tomatoes
1 lobster
450 g (1 lb) cod or halibut fillets
450 g (1 lb) mussles, well scrubbed
450 g (1 lb) small clams, well scrubbed
8 new potatoes, scrubbed but not peeled
Chopped parsley
225 g (8 oz) large prawns, peeled and de-veined

method

1. First prepare the fish stock. Place all the stock ingredients in a large stock pot and bring to the boil over high heat. Lower the heat and allow to simmer for 20 minutes. Strain and reserve the stock. Discard the fish bones and vegetables.

2. Melt the butter in a medium-sized saucepan and add the carrots, leeks and garlic. Cook for about 5 minutes until slightly softened.

3. Add the saffron and wine and allow to simmer for about 5 minutes.

4. Add the fish stock along with all the remaining bouillabaisse ingredients except the prawns. Bring the mixture to the boil and cook until the lobster turns red, the mussel and clam shells open and the potatoes are tender.

5. Turn off the heat and add the prawns. Cover the pan and let the prawns cook in the residual heat. Divide the ingredients among 4 soup bowls. Remove the lobster and cut it in half. Divide the tail between the other 2 bowls and serve the bouillabaisse with garlic bread.

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