California Bouillabaisse

Recipe Ingredients

1/2 cup	118ml	Oil
2		Garlic cloves - minced
1		Onion - sliced (large)
2		Leeks - thinly sliced (small)
1		Bay leaf
2 cups	125g / 4.4oz	Peeled and chopped tomatoes
2 cups	474ml	Fish stock - =or= half water and half bottled clam juice
1 cup	237ml	Dry white wine
1/4 cup	36g / 1.3oz	Chopped fresh fennel --=or=
1/2 teaspoon	2.5ml	-- crushed fennel seeds
1/8 teaspoon	0.6ml	Crushed saffron threads
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Minced parsley
2		Lobster tails - split through shells
1 lb	454g / 16oz	Red snapper - cut in chunks
1 lb	454g / 16oz	Halibut or sea bass chunks
12 lbs	5448g / 192oz	Shrimp (medium)
6		Dungeness crab legs
6		Clams
6		Oysters
6		Mussels
		Crusty bread - (optional)

Recipe Instructions

Heat oil in large pot. Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned.

Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley. Bring to boil. Reduce heat and simmer about 5 minutes.

Add lobster, snapper and halibut and cook 10 minutes. Rinse shrimp and crab and scrub clams, oysters and mussels.

Add shellfish to pot and cook 5 minutes or until shells open. Ladle into large soup plates and serve with crusty bread, if desired.

Source:
Cooking Light, June 1995, page 58

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