eMom Recipe Wiki | Bouillabaisse a la Tom

Ingredients

• 1 cup sliced yellow onions
• ¾ to 1 cup sliced leeks, white part only; or ½ cup more onions
• ½ cup of olive oil
• A heavy 8-quart kettle or casserole
• 2 to 3 cups chopped fresh tomatoes, or 1¼ cups drained canned tomatoes, or ¼ cup tomato paste
• 4 cloves mashed garlic
• 2½ quarts water
• 6 parsley sprigs
• 2 bay leaves
• ½ tsp thyme or basil
• 1/8 tsp fennel
• 1/4 tsp cayenne pepper
• 1/2 tsp tumeric
• 2 big pinches of saffron
• A 2-inch piece or ½ tsp dried orange peel
• 1/4 tsp pepper
• 3 to 4 lbs. fish heads, bones, and trimmings including shellfish remains; or, 1 quart clam juice and 1½ quarts of water, and no salt
• 4 carrots
• 4 celery sticks
• 1 round of fennel
• 1/2 lb squid rounds
• The soup base
• 1 lb clams (with shells)
• 1 lb mussels (with shells)
• 1/2 lb halibut
• 1/2 lb salmon
• 1/2 lb firm rockfish, like snapper or cod
• 1/2 lb scallops
• 15 pearl onions
• A hot platter
• A soup tureen or soup casserole
• Rounds of toasted French bread
• 1/3 cup roughly chopped fresh parsley