*  Exported from  MasterCook  *

                             Soup De Poisson

Recipe By     : TVFN CHEF DU JOUR SHOW#DJ9328; TVFN
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish                             Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Soup:
   2      Pounds        fish bones,
   2      Pounds        lobster bodies -- no outer shell
   1      Pound         fish scraps
   2      Tablespoons   olive oil
     1/8  teaspoon      Salt
   1      pinch         pepper
   1      Medium        onion -- skin on, cut into ch
   1                    leek -- sliced
   1      stalk         celery -- thinly sliced
   1      small         carrot -- peeled thinly sliced
   4      cloves        garlic -- cut in half
   1      cup           white wine
   1      cup           tomatoes -- chopped
   1                    orange -- skin and pith remove
     1/4  cup           Pernod
   5 1/2  tsp           fennel seeds
   6      sprigs        parsley
   1                    bay leaf
   2      tsp           Spanish paprika
   1      pinch         saffron
                        Garnish:
   1      sm            baguette
     1/2  cup           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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