Bouillabaisse Marseillaise Recipe

• 2 1/2 lb Spanish mackerel
• 1 1/2 lb either striped or possibly sea bass
• 1 lb each red snapper, eel, perch and cod.
• 2 x lobsters, each weighing about 1-1/2 pounds
• 1 lb fresh tomatoes, peeled, seeded and minced
• 3 lrg leeks, minced
• 2 med -sized onions, peeled and minced
• 1 lrg carrot, peeled and minced
• 2 Tbsp. minced parsley
• 1 tsp saffron
• 2 x or possibly 3 clv garlic, crushed
• 1 x bay leaf
• 1 dsh of thyme
• 1 pch of fresh fennel tips (if available) Dry rind of 1/2 orange
• 1 Tbsp. salt Pepper to taste
• 1/2 c. extra virgin olive oil

Directions