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Dinner party

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Dinner 1-2-3

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Bouillabaisse

Ingredients
  • 3 pounds fish heads and bones from nonoily fish, such as sole, flounder, snapper, or bass
  • 2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
  • 8 sprigs fresh tarragon
  • 8 fresh sprigs flat-leaf parsley
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 can whole plum tomatoes (28 ounces)
  • 2 tablespoons olive oil
  • 4 small carrots, peeled, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 2 small onions, peeled, cut into 1/4-inch dice
  • 4 cloves garlic, peeled, minced
  • 1 teaspoon sweet paprika
  • 8 sun-dried tomato halves (dry, not packed in oil)
  • 1 teaspoon saffron strands
  • 1/2 teaspoon turmeric
  • 2 teaspoons Harissa Sauce
  • 6 dried fennel branches
  • Peel from 3 oranges
  • 3 lobsters (1 1/2 pounds each)
  • 3 pounds mussels, scrubbed and beards trimmed
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 medium baking potatoes (about 2 pounds), peeled
  • 4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
  • 2/3 cup Rouille
  • 1 loaf French bread, sliced into rounds and toasted
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