Bouillabaisse - Fish Soup

The Lebanese style of preparing Bouillabaisse - Fish Soup recipe.

Serves 6 persons
Ingredients:

• 2lb (1 kg) very fresh fish
• 4 whole shrimps in the shell
• 6 cups water
• 1/4 cup cider vinegar
• 1/2 cup olive oil
• 2 tablespoons minced celery leaves
• 4 medium-sized tomatoes, peeled and finely chopped
• 1 cup finely chopped leeks
• 1/2 cup chopped onions
• 1/2 cup chopped carrots
• 2 cloves garlic
• A dash each, saffron, cardamon, turmeric, chilli
• 1 teaspoon black pepper
• Juice of one lemon
• A few orange rinds
• 3 tablespoons chopped parsley

Preparation:

• Clean the fish, scrub the shrimp and leave it in the shell.
• Heat the oil in a large pot and sauté all the vegetables for 5 minutes.
• Add the fish and shrimp to the above vegetables.
• Add the water, vinegar, seasoning and orange rind and bring to the boil.
• Cover the pot and leave over medium heat for 20 minutes.
• Remove the fish and shrimps from the pot and let the vegetables cook for 20 more minutes.
• Remove the shrimp from the shells and set aside.
• Remove the bones from the fish and place in a serving bowl with the shrimp.
• Strain the vegetables and blend in the electric blender until smooth.
• Return the blended vegetables to the fish stock in the pot and place over low heat.
• Brown 2 tablespoons flour in one tablespoon butter, and then dissolve in half a cup of water.
• Add the flour mixture to the soup and stir over low heat for 3 minutes.
• Serve hot garnished with chopped parsley and the fish and shrimp pieces.