DIY Network

Recipes Make a wide variety of delicious foods for your party guests. From "Weekend Entertaining" episode WKE-410

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Bouillabaisse

Ingredients:

2 tbsp. butter
1/4 cup olive oil
1/2 medium bulb fennel, chopped (reserving the fronds)
1 medium onion, chopped
3 celery stalks, chopped
1/2 small sweet red pepper, chopped
2 bay leaves
6 sprigs fresh thyme
1/3 cup fresh parsley, chopped
8 cups vegetable stock
2 cups clam juice
14 oz. can chopped tomatoes
1/2 cup tomato sauce
2 tbsp. orange zest
1 tsp. saffron
salt
pepper
1 cup dry white wine
1 lb. cod filets, sliced into 3 portions
1 lb. orange roughy, sliced into 3 portions
1 lb. halibut, sliced into 3 portions each
1 lb. sea bass, sliced into 3 portions each
1 lb. large shrimp, peeled and de-veined (tails intact)
24 mussels
16 sea scallops

Garnish: Fennel Fronds Fresh Parsley
Serve with Rouille and Gruyere Croutons

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1. Heat the butter and olive oil in a large heavy bottom pot.

2. Sauté the fennel, onion, celery , and red pepper until soft and beginning to brown (about 15 minutes).

3. Add the bay leaves, thyme sprigs, parsley, garlic, vegetable stock, clam juice, chopped tomatoes, tomato sauce, orange zest, and saffron. Simmer for about 20 minutes.

4. Pour in the wine, stir and taste the broth and salt and pepper as needed.

5. Remove the bay leaves and thyme sprigs.

6. Make sure the pot is simmering well, and then add the cod, orange roughy, halibut, sea bass, and scallops.

Figure F

7. Cook the fish for six to eight minutes, and then add the mussels (figure F) and shrimp. Cook for another three minutes, or until the mussels are open.

8. To serve, carefully place the seafood in a bowl, and then ladle in the broth.

9. Top with a dollop of rouille, and float a Gruyere croustade in the broth.

Rouille

Ingredients:

1 medium potato
2 tbsp. garlic paste
1 cup real mayonnaise
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. cayenne
1/4 tsp. saffron

1. Boil the potato until it's cooked thoroughly.

2. Cool until you can peel and mash with a fork until smooth.

3. Add the remaining ingredients, and then stir until blended.

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