California Bouillabaisse

8 Servings

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California Bouillabaisse Ingredients

1/2 c Oil	1/4 ts Black pepper
2 Garlic cloves; minced	2 tb Minced parsley
1 lg Onion; sliced	2 Lobster tails
2 sm Leeks; thinly sliced	1 lb Red snapper; cut in chunks
1 Bay leaf	1 lb Halibut or sea bass chunks
2 c Peeled and chopped tomatoes	12 md Shrimp
2 c Fish stock	6 Dungeness crab legs
1 c Dry white wine	6 Clams
1/4 c Chopped fresh fennel; -=OR=-	6 Oysters
1/2 ts -Crushed fennel seeds	6 Mussels
1/8 ts Crushed saffron threads	Crusty bread (optional)
1 ts Salt

Instructions for California Bouillabaisse

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: HalibutCuisine: Uncategorized