How to make it

  • ~ For Your French Fish ~
  • Heat the oil in a soup pot over medium heat.
  • Add the leeks and onion and saute until beautiful in color.
  • Add the tomatoes.
  • Lower the heat and cook for a couple of minutes,until the tomatoes have softened.
  • Stir in the tomato paste,garlic,fennel,bay leaf and orange peel.
  • Season with salt and pepper.
  • Pour in the water,add the fish,bring to a boil and cook for about 20 minutes.
  • Lay aside the bay leaf and orange peel.
  • Transfer to a food processor and blend until...Smooth.
  • Add the saffron and return to medium heat heat.
  • Serve Hot.
  • ~ Your Rouille au Safran ~
  • 6 Cloves of Garlic,peeled
  • 1/2 teaspoon Salt
  • Freshly Ground White Pepper
  • 1/2 teaspoon Saffron Threads
  • 2 Large Egg Yolks
  • 1 Cup Extra Virgin Olive Oil
  • Crush the garlic with the salt...I prefer to us a mortar and pestle,but I guess you could whack it and chop the heck out of it any way you please.
  • Place in a bowl and stir in the pepper,saffron...this is a very expensive spice...I use it...just because... it makes me feel special.
  • Add the egg yolks.
  • Let stand about.. for about 5 minutes...then add the oil in a thin,steady trickle,stirring constantly,until smooth and creamy.
  • Place this in a crystal bowl with a serving spoon, in the center of the table, and allow your guest to help their self.
  • You will be placing this in a swirl on the top of your Dory In The Deep.
  • ~ DIVE IN ~

People Who Like This Dish 3
Reviews & Comments 5

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  • cuzpat 7 years ago
    Big high 5!
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  • jkirk 7 years ago
    I wonder if salmon would work? We have some of that in the freezer. I hold onto our saffron like its gold!
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  • markeverett 7 years ago
    Sounds wonderful, Joyce! Too bad I'm allergic to fish :(
    The weather is perfect today, by the way! Cloudy and it drizzled this morning!! Can't wait for full on winter - California style!
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  • valinkenmore 7 years ago
    Love this - thanks for the awesome post!
    Was this review helpful? Yes Flag

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