*  Exported from  MasterCook II  *
 
                              Soup De Poisson
 
 Recipe By     : TVFN CHEF DU JOUR SHOW#DJ9328; TVFN
 Serving Size  : 1    Preparation Time :0:00
 Categories    : TVFN
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Soup:
    2      Pounds        fish bones, -- gills and eyes remov
    2      Pounds        lobster bodies -- outer shell remove
    1      Pound         fish scraps
    2      Tablespoons   olive oil
                         Salt and freshly ground black pepper
    1      Medium        onion, -- skin on, cut into ch
    1      Ea            leek, -- sliced
    1      ea            celery stalk, -- thinly sliced
    1      sm            carrot, -- peeled and thinly sl
    4      clove         garlic, -- cut in half
    1      c             white wine
    1      c             chopped fresh tomatoes or canned tomatoes
    1      ea            orange, -- skin and pith remove
      1/4  c             Pernod
    5 1/2  tsp           fennel seeds
    6      sprig         parsley
    1                    bay leaf
    2      tsp           Spanish paprika
    1      pinch         saffron
                         Garnish:
    1      sm            baguette
      1/2  c             aioli
    1      tsp           cayenne pepper
    2      tsp           paprika
    4      oz            grated Gruyere cheese
    2      tbsp          chopped Italian parsley
 
 Preheat oven to 450 degrees. Spread the fish bones, lobster bodies and fish 
 scraps on sheet pans. Drizzle with olive oil and
 season with salt and pepper. Toss well. Roast for 30 minutes or until all the 
 fish parts are golden
 brown. Meanwhile, heat 1 tablespoon olive oil in a large stock pot. Add the 
 onions, leeks, celery, carrots
 and garlic and cook over high heat, stirring occasionally, until the 
 vegetables begin to brown. Add all the fish and the white wine. Reduce by one 
 third. Add the remaining ingredients to the
 stock pot and add enough water to just barely cover the bones. Bring to a 
 boil, reduce to a simmer and cook 40 minutes. Puree, bones and all in the food
 processor in batches. Strain through a coarse china cap. Taste for seasoning. 
 If the soup seems
 too thin, return to stove and reduce. Slice the baguette in 1/4-inch slices 
 and toast until golden Mix the aioli with the cayenne and paprika. It should 
 be spicy. To serve, pour the soup into hot bowls and serve with the croutons, 
 rouille, grated Gruyere
 cheese and chopped parsley on the side.
 
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