bouillabaisse broth(find bouillabaisse broth on Dean & DeLuca site)
8 peeled small potatoes (about 1 pound total)
6 pounds of whole fish (A variety is preferable: whole red snapper, whole flounder, whole sea bass. You may include some chunks of larger fish, such as monkfish and haddock. Try to find an assortment of flavors and textures.)
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper to taste
6 tablespoons finely chopped fresh parsley
1. Bring the bouillabaisse broth in the large, wide pot to a simmer. Add potatoes to the broth. Simmer for 10 minutes. Then add the fish, adding the thickest and firmest ones first. (You must use your judgment here; the cooked fish should be firm, just cooked. Most fish will not take longer than 5 to 7 minutes in the simmering broth.)
2. When the fish are done, remove them to a platter. Working quickly on a slotted board, fillet the whole fish and divide the filets evenly among 6 dinner plates. Reserve the fish bones and heads. Cut up the chunks of fish (such as monkfish and haddock) and divide among the plates.
3. Remove potatoes from bouillabaisse pot, and place a cooked potato half in the center of each dinner plate. Ladle a few tablespoons of broth around the fish on each plate. Drizzle a teaspoon of extra-virgin olive oil over the fish on each plate, and season well with salt and freshly ground black pepper. Strew the chopped parsley over the fish, and serve immediately.
4. Return the fish bones and heads and all juices from the slotted board to the bouillabaise pot.