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