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Bouillabaisse

Source of Recipe

Aunt Saunny

The seafood in this recipe can be varied according to
availability. Crab, Lobster, Mussels, cockles, clams, cubes of firm fish such as
halibut, sea bass, swordfish, tuna, etc. all work well. The amount of
total edible seafood within the dish should range from between 2 and 3
lb.

a.. olive oil cooking spray

b.. 1 large onion, chopped

c.. 2 large leeks trimmed of tough green heads and thinly sliced

d.. 4 cloves garlic, pressed or minced

e.. 1 - 2 carrots sliced and finely chopped (1 cup chopped)

f.. 1/3 cup chopped fresh parsley

g.. 2 cups dry white wine

h.. 2 cups fish stock or 2 cups water plus 2 teaspoons fish or
chicken base or 1 12-oz bottle clam juice plus ½ cup water

i.. 1 14 oz. can chopped tomatoes, or 3 cups fresh tomatoes,
chopped

j.. 1 bay leaf

k.. ½ teaspoon dried thyme or 1 tablespoon fresh chopped thyme

l.. ¼ teaspoon dried oregano

m.. ¼ teaspoon fennel seeds

n.. ¼ teaspoon saffron threads, crumbled

o.. 1/8 teaspoon red pepper flakes

p.. ¼ teaspoon fresh ground black pepper

q.. 3 to 4 lb. crabs, cleaned (raw or cooked) yield approximately
12 oz. meat -

r.. optional 1 lobster or 2 - 3 lobster tails -

s.. optional 1 lb firm finned fish, such as Halibut, Tuna,
Swordfish, etc.

t.. 1 lb. scallops

u.. 12 clams in shell, scrubbed or 12 black mussels in shells
with beards removed and scrubbed

v.. 1 lb. medium to large fresh shrimp, shelled and de-veined

w.. ¼ teaspoon salt

x.. ½ tablespoon extra virgin olive oil

Method:
Lightly spray a 6 to 8 quart Dutch oven or stockpot with cooking
spray and heat over medium for 2 to 3 minutes. Add onions, leeks,
garlic, sweet pepper, carrots and parsley and sauté until onions are soft
about 5 minutes. (If vegetables begin to dry out or stick, add a little
water or wine to pan.)

Add wine and stock or clam juice to vegetables and bring to a low
boil. Add tomatoes, bay leaves, thyme, oregano, fennel seeds, saffron,
red pepper flakes and black pepper and bring back to low boil, stirring
occasionally. Reduce heat to low, cover and simmer 30 minutes,
uncovering occasionally to stir.

If using crabs, remove meat from the body shells and small claws;
leave meat in large claws and set aside. If using lobsters remove
claws, cutting tails lengthwise then crosswise into 4 to 5 pieces and set
aside. Add uncooked crab or lobster meat and claws to pot followed by
chunks of finned fish. Cover and simmer for 5 minutes.

Add all shell fish except shrimp if using, i.e. clams, mussels,
scallops, etc. Cover and continue to simmer for another 5 minutes. Add
shrimp and cooked crab if using and continue to simmer an additional 5
minutes or until the shrimp have turned pink and shellfish have opened.

Add salt and stir in ½ tablespoon of olive oil, adjust seasonings
if necessary and serve in soup plates with warm sourdough or French
bread.