Bouillabaisse Et Rouille

Yield:	6 Servings
Categories:	Fish, Casseroles

		Stephen Ceideburg
3	lb	Assorted white fish *
1/3	c	Olive oil
5		Garlic cloves, chopped
5		To 10 Saffron threads
1	pn	Thyme
2	lg	Onions, coarsely chopped
3	lb	Clean fish bones **
5	lg	Tomatoes ***
1		Bouquet garni ****
2		Carrots, coarsely chopped
2		Leeks, coarsely chopped
		Salt and freshly ground pepper
6	c	Water
1 1/4	c	Dry white wine
2	lb	Clams, washed
1	ts	Saffron threads
2	ts	Pernod
2		Baguettes (French bread) cut diagonally into thin slices
2	lg	Garlic cloves, peeled
1		Rouille (see recipe)