*  Exported from  MasterCook  *

                            1-2-3 Bouillabasse

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        mussels (about 12)
                        Water
                        Salt
   8      oz. bottle    clam broth
   2      14 1/2oz.can  vegetable broth
     1/2  pound         small boiling potatoes(about 4) --
          slice         
   2      cloves        garlic -- split in half
   1      bay           leaf
     1/2  teaspoon      dried thyme
     1/8  teaspoon      saffron
     1/8  teaspoon      cayenne
   2      tablespoons   dry white wine or dry vermouth
   1 1/2  cups          sliced leeks (white and
                        light green part)
     1/2  pound         peeled shrimp
     1/2  pound         bay scallops
  14      ounces        skinned red snapper or
                        other rock cod, cut in 1-inch cubes
   2                    tomatoes, peeled, seeded -- diced
   1      tablespoon    butter
                        Freshly ground pepper
     1/2  teaspoon      sugar -- if needed
   2      tablespoons   minced parsley

    Several hours before serving, clean mussels, cover with cold salted water,
 refrigerate 1/2 hour, wash several times and drain. Use kitchen shears to remove beards.   
  Put cleaned mussels in medium saucepan and add 1 inch water. Bring to boil and simmer
, uncovered, until mussels open, about 2 to 3 minutes. Discard any mussels that do
 not open. Reserve liquid. Reserve mussels and liquid (in refrigerator, if cooked ahead).   
  Simmer clam broth, vegetable broth, 1 cup water, potatoes, garlic, bay leaf, thyme, 
saffron, cayenne and wine in 3-quart covered saucepan until potatoes are very soft
, 25 to 30 minutes. Remove bay leaf. Puree broth in blender. Can be made 1 day ahead
 to this point and refrigerated.     Bring soup base to boil. Add reserved mussel liquid,
 if desired (strain through a sieve lined with paper towels if liquid is sandy). Add leeks,
 then shrimp. Cook 30 seconds. Add scallops and fish. Simmer until fish is cooked through, 
about 30 seconds more. Add tomatoes and stir in butter until melted. Taste,adjust salt and pepper,
 and add sugar if too acidic tasting. Remove from heat.    

 To serve, place 2 mussels in each of six warm shallow soup bowls.
 Ladle soup over mussels, dividing broth, vegetables and fish evenly.
 Garnish with parsley. Serve hot. Makes 6 servings.

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