Bouillabaisse

carrot	1/4 c chopped
shallot	1 clove
leek	1/2 c chopped
butter	2 T
olive oil	1/4 c
water	3 c
cod	1 lb
whiting	1/2 lb
tomato	1 large
basil	1 t
bay leaf	1 whole
thyme	1/2 t
saffron	1/4 t
shrimp or lobster	1/2 lb
sauterne	1/4 c
clams	1/2 lb
salt	1 t, or to taste
white pepper	1/4 t, or to taste

Some improvisation is expected with bouillabaisse and the best use should be made of whatever fresh seafoods are available. Eel and mussels are among the traditional ingredients and scallops can also be used.

Wash but do not shuck the shellfish. Dress the fish and cut into 2 inch pieces. Shell and wash the shrimp. Do not shell the lobster but cut it into sections. Chop the carrot, leek and shallot and briefly sauté in the butter and olive oil. Half and section the tomato. Bring the water to a rolling boil and add the sauté, tomato and spices, then add the fish, cover and boil for 8 minutes. Add the sauterne, shrimp and lobster, cover and cook for 5 minutes. Add the clams, cover and cook for 5 minutes.

This was adapted from a recipe given by Julia Child on her television program.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–5.