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* Note: See the ?Rouille I? recipe which is included in this collection. Make broth: Heat oil in a large saucepan. Add onion and celery and cook for 3 minutes. Add smashed garlic cloves and cook for 1 minute. Add wine, bring to a boil and let it reduce by half. Add fish bones, enough water to cover, bay leaf, peppercorns and thyme. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and strain through a very fine-meshed sieve. Return fish broth to washed saucepan. Reheat broth to simmering and add a generous pinch of saffron. Add fennel, orange juice and zest, tomatoes and leeks and bring back to a boil. Add clams and mussels, cover and simmer for 5 minutes. Add fish, shrimp, scallops, garlic and parsley. Simmer until fish is cooked through, shrimp is pink, and mussels and clams have opened. Adjust seasoning to taste with salt and pepper. Serve soup at table in a pretty bowl. Sprinkle with parsley and accompany with croutons topped with a dollop of Rouille. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-125 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-16-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 8|
|Calories from Fat: 27 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 27.2mg||8 %|
|Sodium 331.6mg||11 %|
|Potassium 650.2mg||17 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 23.6g|
|Protein 14.4g||21 %|
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Calories per serving: 195
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