~ Dory In The Deep ~ Recipe

How to make it

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• ~ 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 ~