Shellfish bouillabaisse

4 Servings

Ingredients

Quantity	Measure	Ingredient
1	tablespoon	Olive oil
½	pounds	Chorizo, cut into 1-inch
		Pieces
3	cups	Julienne onions
2	cups	Diced potatoes, blanched
1	cup	Julienned red peppers
1	cup	Julienned yellow peppers
¼	cup	Minced garlic
		Essence
4	cups	Chopped peeled and seeded
		Tomatoes
6		Bay leaves
1	pounds	Lobster, split
2		Soft-shell crabs, cleaned
¼	pounds	Shrimp, peeled and tail on
¼	pounds	Mussels
¼	pounds	Clams
1	cup	White wine
		Few threads of saffron
¼	cup	Finely chopped parsley
¼	pounds	Shucked oysters
		Salt and pepper
1	cup	Garlic aioli in squeeze
		Bottle
2	tablespoons	Chopped green onions
	small	Loaf of crusty bread

Directions

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-shells on top of the tomato mixture. Sprinkle ½ of the chorizo over the lobster. Layer ⅓ of the vegetables and tomatoes on top of the lobsters. Season the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the remaining ⅓ of the vegetables and tomatoes over the shrimp. Layer ½ of the chorizo over the shrimp. Lay the mussels and clams over the tomatoes. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Remove the lid and add the oysters during the last 5 minutes of cooking. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.