10-15 fish heads and frames (rock cod)
Water to cover
3 medium onions, diced
10 cloves garlic, minced
4 Tbs. butter
2 28-oz. cans tomatoes, diced
1 1/2 tsp. thyme
1 1/2 tsp. basil
2 pinches saffron, crushed
1 Tbs. salt
1/8 tsp. fennel seeds, ground
1/8 tsp. pepper
2 bay leaves
Preparation:
Place fish heads and frames in large stock pot and cover with water. Simmer for a couple hours or until all the bones fall apart. Strain and throw bones out. Sauté onions and garlic in butter until soft. Combine onions and stock in stock pot. Add remaining ingredients and simmer for an hour or two to let the flavors fuse. Purée soup and adjust flavors with salt and pepper.
Serving Suggestion:
Serve soup with toasted rounds of French bread topped with rouille.
Variation:
To make this into a bouillabaisse, add the following:
8 clams
6-8 squid, cleaned and cut into rings
2 fillets of halibut or rock cod, cut into 1 inch pieces
1/2 lb. scallops
1/2 lb. crab meat
1 lb. shrimp, peeled and cleaned
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