Yield: 4 Servings
| 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 |
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.