California Bouillabaisse



INGREDIENTS:

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
or
half water and half bottled clam juice

1 c  Dry white wine

1/4 c  Chopped fresh fennel
or
1/2 ts -Crushed fennel seeds

1/8 ts Crushed saffron threads

1 ts 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)

DIRECTIONS:

1. 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 min.
Add lobster, snapper and halibut and cook 10 min.. 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.



California Bouillabaisse