California bouillabaisse

8 servings

Ingredients

Quantity Ingredient
½ cup Oil
2 Garlic cloves; minced
1 large Onion; sliced
2 smalls Leeks; thinly sliced
1 Bay leaf
2 cups Peeled and chopped tomatoes
2 cups Fish stock =OR=- half water and half bottled clam juice
1 cup Dry white wine
¼ cup Chopped fresh fennel; -=OR=- Crushed fennel seeds
⅛ teaspoon Crushed saffron threads
1 teaspoon Salt
¼ teaspoon Black pepper
2 tablespoons Minced parsley
2 Lobster tails split through shells
1 pounds Red snapper; cut in chunks
1 pounds Halibut or sea bass chunks
12 mediums Shrimp
6 Dungeness crab legs
6 Clams
6 Oysters
6 Mussels
Crusty bread (optional)

Directions

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

(C) 1992 The Los Angeles Times

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