Bouillabaisse - Fish
Bouillabaisse is an elaborate seafood chowder or stew made of many kinds of fish and shellfish (generally five or six), olive oil, tomatoes, garlic and usually saffron; it is sometimes seasoned with wine. True bouillabaisse can be made only on the Mediterranean coast of France, since it depends on local varieties of fish. Similar dishes to which the same name is applied are also popular elsewhere. Our version given below includes ingredients available everywhere. 6 fluid ounces salad oil 1 carrot, finely chopped 3 pounds various fish fillets 1 bay leaf 8 fluid ounces tomato pulp 2 pimientos, finely chopped 1 1/4 pints fish stock or water 2 tablespoons lemon juice 1 dozen oysters or clams 1/3 teaspoon paprika 6 ounces cooked prawns or lobster meat ...