Title: Soup De Poisson
Categories: T, V, F
Yield: 1 Servings

------------------------------------SOUP------------------------------------
2 lb Fish bones,; gills and eyes
-remov
2 lb Lobster bodies; outer shell
-remove
1 lb Fish scraps
2 tb Olive oil
Salt and freshly ground
-black pepper
1 md Onion,; skin on, cut into ch
1 Ea leek,; sliced
1 Celery stalk,; thinly
-sliced
1 sm Carrot,; peeled and thinly
-sl
4 Clove garlic,; cut in half
1 c White wine
1 c Chopped fresh tomatoes or
-canned tomatoes
1 Orange,; skin and pith
-remove
1/4 c Pernod
5 1/2 ts Fennel seeds
6 Sprig parsley
1 Bay leaf
2 ts Spanish paprika
1 pn Saffron

----------------------------------GARNISH----------------------------------
1 sm Baguette
1/2 c Aioli
1 ts Cayenne pepper
2 ts Paprika
4 oz Grated Gruyere cheese
2 tb Chopped Italian parsley

Preheat oven to 450 degrees. Spread the fish bones, lobster bodies and fish
scraps on sheet pans. Drizzle with olive oil and season with salt and
pepper. Toss well. Roast for 30 minutes or until all the fish parts are
golden brown. Meanwhile, heat 1 tablespoon olive oil in a large stock pot.
Add the onions, leeks, celery, carrots and garlic and cook over high heat,
stirring occasionally, until the vegetables begin to brown. Add all the
fish and the white wine. Reduce by one third. Add the remaining ingredients
to the stock pot and add enough water to just barely cover the bones. Bring
to a boil, reduce to a simmer and cook 40 minutes. Puree, bones and all in
the food processor in batches. Strain through a coarse china cap. Taste for
seasoning. If the soup seems too thin, return to stove and reduce. Slice
the baguette in 1/4-inch slices and toast until golden Mix the aioli with
the cayenne and paprika. It should be spicy. To serve, pour the soup into
hot bowls and serve with the croutons, rouille, grated Gruyere cheese and
chopped parsley on the side.
Recipe By : TVFN CHEF DU JOUR SHOW#DJ9328; TVFN

Posted to MC-Recipe Digest V1 #286

Date: Fri, 8 Nov 96 02:28:10 UT

From: "Ed Bauman"