Bouillabaisse With Rouille Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1048
FAT
110%
CHOL
99%
SOD
130%

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Ingredients for 6 servings

1/2 cup Pernod

1/2 cup olive oil

1/2 shrimp, peeled and deveined, tails attached

2 hot Italian peppers, whole

1 bunch celery, with tops, chopped

1 cup fennel, thinly sliced

Salt and freshly ground black pepper

1 onion, cut into 8 pieces

3 cups fish stock

Toasted or grilled bread, for serving

2 tablespoons olive oil

4 sardines

1 fillet black bass

1/4 pound clams, washed

1 lemon, cut in 1/2

Meat from 2 lobsters

1/2 pound scallops, foot removed

1 tablespoon peppercorns

2 large carrots, sliced

*1 egg yolk

1 slice white bread, crusts removed and torn into pieces

1 red pepper, roasted and peeled

2 onions, sliced

1 lemon, juiced

2 tablespoons crushed red pepper

1/2 pound seaweed

2 cloves garlic

3 cups tomatoes, peeled, seeded and chopped

Salt

2 red mullet fillets, quartered

2 1/2 pounds bones fish bones (no heads), well rinsed under cold water, such as halibut

1 head garlic, cut in 1/2

1 tablespoon Dijon mustard

1/4 pound mussels, washed and beards removed

1 1/2 quarts water

4 sprigs fresh thyme

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