Bouillabaisse - 2

Recipe Ingredients

3		Fish stock
2		Carrots - sliced diagonally
4		Celery - sliced diag.
1		Garlic - crushed
1		Leek - in 1/4-inch slices
4		Saffron threads - (or more)
1 tablespoon	15ml	Cornstarch
		Salt - white pepper
		Hot pepper sauce
		Msg - (optional)
4		Lobster tails - (8-oz)
12		Unshelled shrimp (medium)
16		Scallops
12		Clams - well scrubbed
4		Halibut fillets* - (5-oz)
4 cups	948ml	Clam juice
3/4 cup	177ml	Flat beer
2 cups	474ml	Dry white wine

Recipe Instructions

*Note: Halibut fillets should be about 1/2-in. thick.

Make fish stock by simmering 1 to 2 pounds heads and bones of white-fleshed fish only in 2 to 3 quarts of water about 2 hours. Add water as needed. Strain stock into large kettle. Add clam juice, beer, carrots, celery, garlic, leek and saffron.

Bring to boil, reduce heat and simmer until carrots are crisp-tender. Combine cornstarch with 1/2 cup wine and stir into simmering sauce.

Simmer 5 minutes, then season to taste with salt, white pepper, hot pepper sauce and MSG. Add lobster tails, shrimp (that have been split down back and sand vein removed), scallops, clams and halibut. Add remaining 1 1/2 cups wine.

Bring to boil and boil 8 to 10 minutes or until lobster is done and clams open. Serve in large bowls with generous amounts of liquid. Serve garlic toast or hot crisp sourdough bread slices with Bouillabaisse, if desired.

Source:
Sheila Lukins

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