Bouillabaisse

Ingredients

• 1/2 cup dry sherry
• 1/2 teaspoon saffron
• 1 lb fresh red snapper or sea bass or grouper or flounder or trout, boned and fillet
• 1/2-1 lb mixed shrimp or lobster or scallops or 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 clam juice or 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

Garnish

• garlic-infused olive oil
• parsley
• red pepper flakes

Directions

1. 1

   Add saffron to sherry set aside.

2. 2

   Cut fish into bite size pieces.

3. 3

   Scrub clams and mussels.

4. 4

   In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.

5. 5

   Add all liquids and seasonings including the saffron infused sherry.

6. 6

   Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.

7. 7

   Serve hot in large bowls.

8. 8

   Top with garnishes.

9. 9

   Serve with crusty bread, and a tossed salad.