Bouillabaisse Soup is a thick chicken soup which makes a good accompaniment to any fried food. served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.

Ingredients 

2-3 whole cloves

Zest of half an orange

1/2 teaspoon powdered saffron

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 cup clam juice or fish broth

2 Tbps lemon juice

2/3 cup white wine

Sliced French bread

1 sweet red pepper, chopped

4 stalks celery, thinly sliced

2-inch slice of fennel or 1 teaspoon of fennel seed

3 sprigs fresh thyme or 3/4 teaspoon dried thyme

1 bay leaf

1/2 cup Olive oil

1-2 pounds of Oysters, clams, or mussels

1 cup cooked shrimp, crab, or lobster meat, or rock lobster tails

1 cup thinly sliced onions

4 Shallots, thinly sliced OR the white parts of 2 or 3 leeks, thinly sliced

2 cloves garlic, crushed

1 large tomato, chopped, or 1/2 cup canned tomatoes

3 pounds of at least 3 different kinds of fish fillets, fresh or quick frozen (thaw first)

Sauce Rouille:

1 Tbsp hot fish stock or clam broth.

2 cloves peeled garlic

1 small red hot pepper

1/2 teaspoon salt

1/4 cup soft white bread, pulled into bits

1/2 cup olive oil

Put hot fish stock or clam broth into the bottom of a blender. Add garlic and red hot pepper, salt and bread. Blend until very smooth. With the blender still running, add olive oil slowly and stop the blending as soon as the oil disappears.

At serving time pass Rouille in a little bowl along with the bouillabaisse. Each serving is about 1/2 a teaspoon that you stir into your soup. Use gingerly like Tabasco.

Method 

Heat 1/4 cup of the olive oil in a large (6-qt) saucepan. When it is hot, add onions and shallots (or leeks). 

Saute for a minute, then add crushed garlic (more or less to taste), and sweet red pepper. Add tomato, celery, and fennel. 

Stir the vegetables into the oil with a wooden sppon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest. 

Cook until the onion is soft and golden but not brown.

Cut fish fillets into 2-inch pieces. Add the pieces of fish and 2 cups of water to the vegetable mixture. Bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. 

Add oysters, clams or mussels (though these may be omitted if desired) and shrimp, crabmeat or lobster tails, cut into pieces or left whole.

Add saffron, salt, pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer.

At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. 

Into each soup bowl place a thick slice of crusty French bread, plain or slighlty toasted. 

Spoon the bouillabaisse over the bread. If desired, serve with Sauce Rouille. Serves 6