Basic Tomato Sauce

The Naked Chef by Jamie Oliver

This sauce can be frozen for a couple of months, or refrigerated for up to a week.
Serves 6-8

1 large clove of garlic, finely chopped
2 Tb olive oil
1 small dried red chilli, crumbled
2 tea dried oregano
three 14 oz cans of Italian plum tomatoes
1Tb red wine vinegar
1 handful of fresh basil or marjoram (or both), roughly chopped
salt and pepper to taste
2-3 Tb olive oil

In a thick-bottomed pan gently cook the garlic with the olive oil, then add the chilli, oregano and tomatoes. Mix gently, but do not break up the tomatoes as this will release the seeds, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. Bring to a boil and simmer gently for 1 hour. Add the vinegar, then stir and chop up the tomatoes in the sauce. Now add your fresh basil or marjoram (or both), season well to taste, and add 2-3 Tb of your best olive oil.

Bouillabaisse

For Croutons

12-16 (1/2 inch) baguette slices
3 Tb olive oil
1 garlic cloves, halved

For Soup

2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 c olive oil
1 lb boiling potatoes
1/3 c finely chpped fennel fronds
1 Turkish or 1/2 California bay leaf
1/4 tea crumbled saffron threads
1 1/2 Tb sea salt
9 c fish stock
3 lbs white fish fillets (monkfish, red snapper, bass, grouper, cod) cut into 2-in wedges
1/2 lb cockles or small hard-shelled clams, scrubbed
1/2 lb cultivated mussels, scrubbed and beards removed
1/2 lb large shrimp
Rouille

Make croutons:
Put oven rack in middle position and prehead oven to 250. Arrange gluten free bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

Make soup:
Cook tomatoes, onion, and garlic in oil in cleaned 6-8 quart pot over moderate heat, stirring occasionally, until onion is softened, 507 minutes. Meanwhile, peel potatoes and cut into 1/2-in cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8-10 minutes.

Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, and remaining fish and simmer covered, until they are just cooked through and mussels are open wide, about 5 minutes.

Stir 3 Tb broth from soup into rouille until blended.

Arrange 2 croutons in each of 6-8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

Top each serving with 1 tea rouille and serve remainder on the side.

Rouille:
3 Tb water
3/4 c coarse fresh gluten free bread crumbs
3 garlic cloves
1/2 tea coarse sea salt
1/2 tea cayenne
3 Tb olive oil

Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread brumbs and mash into garlic paste. Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.