California Bouillabaisse Recipe

Step 1

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

Things You'll Need

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

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