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  Recipe Home » Soups » California Bouillabaisse
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  California Bouillabaisse
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 248
Ingredients:
1/2 cup Oil
2 Garlic cloves, minced
1 large Onion, sliced
2 small Leeks, thinly sliced
1 Bay leaf
2 cup Peeled and chopped tomatoes
2 cup Fish stock =OR=- half water and half bottled clam juice
1 cup Dry white wine
1/4 cup Chopped fresh fennel, -=OR=-
1/2 tsp -Crushed fennel seeds
1/8 tsp Crushed saffron threads
1 tsp Salt
1/4 tsp Black pepper
2 tbsp Minced parsley
2 Lobster tails split through shells
1 lb Red snapper, cut in chunks
1 lb Halibut or sea bass chunks
12 medium Shrimp
6 Dungeness crab legs
6 Clams
6 Oysters
6 Mussels
Crusty bread (optional)
Instructions:
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
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