Bouillabaise

Ingredients

• 4 oz fish (4 or 5 varieties such as: stripped black bass

  red snapper, ocean perch, monkfish / anglerfish and conger eel)
  2 lbs
• onions

  sliced
  4 large
• – 8 ripe tomatoes

  sliced
  6 unit
• leek

  thinly sliced
  1 unit
• garlic

  crushed
  8 cloves
• coarse salt and ground black pepper
  1 unit
• crushed red pepper flakes
  1 unit
• – 4 dried fennel stalks or a small glass of Pernod or Pastis
  3 unit
• bay leaves
  2 unit
• saffron
  ½ teaspoon
• olive oil
  1 unit
• potato for each serving
  1 unit
• dried orange peel
  1 strip
• – 8 ripe tomatoes

  sliced
  6 unit
• water or fish stock
  1 unit
• garlic croutons
  1 unit
• rouille sauce
  1 unit