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Skin fish and cut into serving sized pieces. Use fillets. Flounder or
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other firm white fish may be substituted. *Reserve broth from steamed
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clams for use in the bouillabaise. Heat olive oil in a lg. pot and
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cook garlic and onion til soft over mod. heat. Add the leek and cook
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for 10 min. Add tomatoes and sugar. Simmer 5 min. Add all rem.
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ingred. except seafood and simmer 30 min., covered. Strain the broth
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discarding the orange zest and bay leaf. Puree the remaining veg.
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with some of the broth and return it to the pot. Add the salt and
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pepper adjusting to suit your taste. This portion can be refrigerated
|
or frozen at this point. Strain the broth from the steamed clams and
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add to the pot. Add the clams (may be diced, if preferred). Add the
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remaining seafood and the dark portion of the leek and simmer for 3-5
|
min. DO NOT OVERCOOK. Correct the seasonings. Ladle into bowls and
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serve with garlic bread and Sauce Rouille. I do not serve the
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shellfish in the shells as restaurants do due to the difficulty and
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awkwardness in the ability for guests to eat it while "fiddling"
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around with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR
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RAPIDS
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