| | ROUILLE |
| 6 | | Garlic cloves |
| 1 | ts | Salt |
| 12 | lg | Basil leaves |
| 1/3 | c | Pimento, chopped |
| 1/3 | c | Bread crumbs |
| 1 | | Egg yolk |
| 1 | c | Olive oil |
| | Hot pepper sauce |
| | COURT BOUILLION |
| 8 | c | Water (more as needed, up to 10 C) |
| 2 | c | White wine, dry |
| 1 | | Onion (coarsely chopped) |
| 1 | lg | Carrot (cut into large pieces) |
| 1 | | Leek (white section only, cut into large pieces) |
| 1 | | Celery stalk |
| 5 | lb | Fish trimmings (fish frames, heads, tails) |
| | BOUILLABAISSE |
| 2 | sm | Lobsters, live (each about 1 1/4 lb) |
| 36 | | Mussels |
| 36 | sm | Clams, hard-shelled |
| 2 | lb | Shrimp (medium-sized) |
| 3 | lb | Firm-fleshed fish (sea bass, red snapper, cod, etc.) |
| 1/2 | c | Olive oil |
| 2 | | Garlic cloves, minced |
| 1 | | Leek (white part only, julienned) |
| 1 | c | Carrot, grated |
| 1 | c | Onion, finely chopped |
| 1 | c | Fennel, roughly chopped |
| 1 | ts | Sage |
| 1 | | Orange peel strip (about 1 x 3 inches) |
| 1 | pn | Saffron |
| 1 | | Bay leaf |
| 1 | c | Parsley, roughly chopped |
| 1 | c | White wine, dry |
| | Salt and pepper to taste |
