Bouillabaisse

Recipe Ingredients

		Broth
1/4 cup	59ml	Lobster base (available canned in
		Specialty markets)
3/4		Water
1 cup	237ml	Dry white wine - (optional)
3 tablespoons	45ml	Tomato puree
1 tablespoon	15ml	Ground garlic
1 tablespoon	15ml	Anise seed
1 tablespoon	15ml	Crushed chilies
1 tablespoon	15ml	Freshly-cracked black pepper
2		Bay leaves
1 teaspoon	5ml	Saffron
		Seafood and Vegetables
12		Black mussels - (to 16) - see * Note
12		Clams - (to 16) - see * Note
4		Firm fish, 2 oz ea, (halibut,
		Snapper, mahi mahi, etc.)
16		Medium-to-large shrimp - peeled and deveined
16		Medium-to-large scallops
1		Tomato - cut 1/2" dice
1/2		Yellow onion - sliced
3		Celery ribs - chopped

Recipe Instructions

* Note: Make sure they are tightly closed and smell fresh.

Broth: Combine all ingredients in a two-quart saucepot. Bring to boil and then simmer 15 minutes. Set aside.

Seafood and Vegetables: Place the stock in a flat 2- to 3-quart saucepan. Add the mussels and clams -- cover and simmer for four minutes. Add the vegetables and the fish -- cover and simmer another four minutes. Add the shrimp and scallops -- cover and simmer 2 to 3 minutes, or until the shrimp is fully cooked.

Serving: Serve in individual flat soup dishes or pasta bowls. Bouillabaisse is traditionally served with crusty French or sourdough bread.

This recipe yields 2 to 4 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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