Recipe for Bouillabaisse Marseillaise 
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Yield:
10 to 12.
Ingredients:
Amount Ingredient
Seafood: ----------------
1/2 lb Spanish mackerel
1/2 lb either striped or sea bass
1 lb each red snapper, eel, perch and cod.
2 x lobsters, each weighing about 1-1/2 pounds
----------------- Broth: ----------------
1 lb fresh tomatoes, peeled, seeded and chopped
3 lrg leeks, chopped
2 med -sized onions, peeled and chopped
1 lrg carrot, peeled and chopped
2 tbl chopped parsley
1 tsp saffron
2 x or 3 clv garlic, crushed
1 x bay leaf
1 dsh of thyme
1 pch of fresh fennel tips (if available)
Dried rind of 1/2 orange
1 tbl salt
Pepper to taste
Instructions:
Instructions: Cut all of the fish into 1-inch thick slices.

Cut lobsters in the same way, shells and all

Place above ingredients in a large kettle. Arrange the lobster pieces on top of the vegetables and add all the fish except the perch and the cod. Add 1/2 cup olive oil and enough water to cover the mixture well. Bring to a boil as quickly as possible and boil it over high heat for 8 minutes. Add the perch and codfish and boil the mixture for 8 minutes longer. Shelled and deveined shrimp may also be added at this time, if desired.

To serve, remove the fish and lobster to a serving dish. Slice French bread about 1/4-inch thick, put it in the bottom of a large soup tureen and pour the bouillon over it. Serve the soup and the fish separately.

Serves 10 to 12.

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