Bouillabaisse

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)