California bouillabaisse

 
                          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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