*  Exported from  MasterCook  *

                         Louisiana Bouillabaisse

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Seafood
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Olive oil
   1      large         Onion -- slice
   2                    Leeks -- chop
   2                    Ribs celery -- chop
   1      quart         Clear fish stock
   1      teaspoon      Saffron
   3                    Bay leaves
   1                    Sprig fresh thyme
   1      teaspoon      Cayenne pepper
   1      teaspoon      Black pepper
   2      teaspoons     Salt
   2 1/2  cups          Tomatoes; peel -- chop
   8                    Littleneck clams
   1      pound         Live crawfish
     1/2  pound         Crawfish tails
  16                    Fresh mussels
     1/2  pound         Lg shrimp; peel -- devein
   3      large         Live blue crabs
     1/2  pound         Sea scallops
     1/2  teaspoon      Garlic -- mince
   1      tablespoon    Parsley -- chop
   1      tablespoon    Pernod
   1                    Fennel bulb -- slice thin

Heat oil, saute leeks, celery, onions, fennel and garlic until translucent. 
Add stock, tomatoes and seasoning and bring to a boil. Add live crabs and whole crawfish.
 Cook for 5 minutes; add clams, mussels, shrimp, scallops and crawfish tails.
 Add parsley. Serve over buttered linguine. 
Source: Chef Richard Hughes, The Pelican Club.

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