Bouillabaisse

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup dry sherry
• 1/2 teaspoon saffron
• 1 lb fresh red snapper or 1 lb sea bass or 1 lb grouper or 1 lb flounder or 1 lb trout, boned and fillet
• 1/2-1 lb mixed shrimp (cleaned and shelled) or 1/2-1 lb lobsters (cleaned and shelled) or 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
• 10 small clams
• 10 mussels
• 2 small squid, cleaned and sliced into rings
• 1/4 cup olive oil
• 1 large onion, diced
• 2 shallots, minced
• 1 carrot, diced
• 1 cup fennel bulb, thinly sliced
• 6 garlic cloves, minced
• 28 ounces tomatoes, diced with liquid
• 2 cups fish stock (or shrimp stock (2 methods)) or 2 cups clam juice (or shrimp stock (2 methods)) or 2 cups chicken broth (or shrimp stock (2 methods))
• 1 tablespoon tomato paste
• 2 teaspoons salt
• 1 teaspoon thyme
• 1/2 teaspoon basil
• 2 tablespoons fresh parsley
• pepper
• garlic-infused olive oil
• parsley
• red pepper flakes

Recipe

• 1 add saffron to sherry set aside.
• 2 cut fish into bite size pieces.
• 3 scrub clams and mussels.
• 4 in a large stock pot heat oil. saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
• 5 add all liquids and seasonings including the saffron infused sherry.
• 6 bring to just a boil. lower heat and simmer 15 minutes. add all seafood adding squid last, mix and simmer 10 minutes.
• 7 serve hot in large bowls.
• 8 top with garnishes.
• 9 serve with crusty bread, and a tossed salad.