COURT BOUILLON

2 tablespoons Butter 5 peppercorns

> cup sliced onion 3 whole cloves

1/3 cup diced carrot 1 bay leaf

1/3 cup diced green pepper 23 quarts water

1/3 cup diced celery 2 teaspoons salt

1 sprig chopped parsley + cup vinegar or lemon juice

Heat the butter and add carrot, celery, green pepper and onion. Cook approximately 5 minutes, or until soft but not browned. Add all the remaining ingredients, and bring to the boil, Reduce heat and add fish. Continue as directed for poached fish. When fish is cooked, strain the bouillon and it may then be used for soups and sauces. Makes sufficient for 2 to 4 pounds of fish.

BOUILLABAISSE SAN FRANCISCO

3 tablespoons olive oi] { teaspoon each fennel, bay,

2 tablespoons butter saffron

1 leek 1 tin skinned and roasted green 1 carrot chili peppers (El Paso)

3 stalks celery Salt to taste

2 onions Pinch ground cloves,

3 cloves garlic cayenne pepper

Approximately 4 lbs seafood - a mixture of shellfish (shrimp, lobster, crab, prawn) and fish such as cod, sole, haddock, skate, salmon etc.

Clams in their shel] + cup dry white wine (optional) 1 smal] tin tomato paste Tomato juice 2 or 3 sliced tomatoes Jalepeno chilis (for hot

Bouillabaisse) Optional

Saute finely diced vegetables. Boil fish in salted water long enough to make them tender. Strain. Remove bones and skin. Cook shellfish minimum time until tender also. Remove shells. Add seafood to vegetables and spices, wine, sliced tomatoes, tomato paste and peppers. Cover with tomato juice, add clams and

bring to boil. Simmer a few minutes. For spicy Bouillabaisse, boil jalepeno chilis in tomato juice for 14 minutes - add to rest. Serve with sourdough bread.

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