California Bouillabaisse

* Exported from MasterCook *

CALIFORNIA BOUILLABAISSE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Oil
2 Garlic cloves -- minced
1 lg Onion -- sliced
2 sm Leeks -- thinly sliced
1 Bay leaf
2 c Peeled and chopped tomatoes
2 c Fish stock
-ÿÿhalf water and
- half bottled clam juice
1 c Dry white wine
1/4 c Chopped fresh fennel -- -ÿÿ
1/2 ts -Crushed fennel seeds
1/8 ts Crushed saffron threads
1 t Salt
1/4 ts Black pepper
2 tb Minced parsley
2 Lobster tails
- split through shells
1 lb Red snapper -- cut in chunks
1 lb Halibut or sea bass chunks
12 md Shrimp
6 Dungeness crab legs
6 Clams
6 Oysters
6 Mussels
Crusty bread (optional)

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. Makes 6 to 8 servings



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