Ray Milland's Bouillabaisse
To prepare the fish:
3 pounds assorted fish (preferably Lake Superior white fish, bass, cod, red
snapper or sunnies)
12 raw shrimp, peeled and deveined
1/2 lb. uncooked lobster meat
12 clams in the shell
12 mussels in the shell
Cut fish into 2-inch pieces, reserving fish heads and tails for court bouillon. Peel and shell shrimp, reserve shrimp shells for stock. Rinse and vigorously scrub clams and mussels under running water to thoroughly clean.
To complete the bouillabaisse:
1/3 cup olive oil
2 cloves garlic, crushed
4 leeks (white part only), chopped
1/2 cup drained, canned tomatoes (or several large ripe fresh tomatoes, skinned and chopped)
3 tbsps. minced parsley
Pinch of thyme
1 small bay leaf, broken
1/4 tsp. fennel seeds
1/2 tsp. Spanish saffron, crushed
1 tbsp. salt
3 cups dry white wine
1/4 cup California brandy
About 5 cups water
Fish heads, bones, shrimp shells
Chopped fresh parsley
In olive oil, saute garlic and leeks until soft. Add tomatoes, parsley, thyme, bay leaf, fennel seeds, saffron (soaked in small amount of hot water), salt, wine, brandy, fish trimmings and shrimp shells. Bring to a .
boil and simmer uncovered 30 minutes. Strain and press solids with a wooden spoon to extract all liquid. There should be about 6 cups of liquid. Add more water (or wine) if necessary to make up the difference. Taste to correct seasonings. Pour this court bouillon into a large stock pot. Heat; then add fish fillets and lobster. Cover, bring to a simmer and cook about 10 minutes. Add shrimp, clams and mussels, cooking briskly for 7 minutes. Serve at once, spooning bouillabaisse into soup plates. Garnish each serving with parsley. Serve with crusty slices of French bread. Serves 8-10.
Thoughts: Ray Milland's bouillabaisse is a sensational meal-in-one! Serve with a well-chilled dry white wine, followed by a tossed green salad and an assortment of cheese and fruit for dessert.