*  Exported from  MasterCook  *

                         California Bouillabasse

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups/Stews                      Fish/Sea

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Oil
   2                    Garlic cloves -- minced
   1      large         Onion -- sliced
   2      small         Leeks -- thinly sliced
   1                    Bay leaf
   2      cups          Peeled and chopped tomatoes
   2      cups          Fish stock -- =OR=- half water and
                        half bottled clam juice
   1      cup           Dry white wine
     1/4  cup           Chopped fresh fennel -- -=OR=-
     1/2  teaspoon      -Crushed fennel seeds
     1/8  teaspoon      Crushed saffron threads
   1      teaspoon      Salt
     1/4  teaspoon      Black pepper
   2      tablespoons   Minced parsley
   2                    Lobster tails -- split through shells
   1      pound         Red snapper -- cut in chunks
   1      pound         Halibut or sea bass chunks
  12      medium        Shrimp
   6                    Dungeness crab legs
   6                    Clams
   6                    Oysters
   6                    Mussels
                        Crusty bread (optional)

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.


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