California Bouillabaisse

Directions

1. 1

   1/2 c Oil 2 Garlic cloves

2. 2

   minced 1 lg Onion

3. 3

   sliced 2 sm Leeks

4. 4

   thinly sliced 1 Bay leaf 2 c Peeled and chopped tomatoes 2 c Fish stock -=OR=- half water and - half bottled clam juice 1 c Dry white wine 1

5. 5

   OR=- 1/2 ts -Crushed fennel seeds 1/8 ts Crushed saffron threads 1 ts Salt 1/4 ts Black pepper 2 tb Minced parsley 2 Lobster tails - split t

6. 6

   cut in chunks 1 lb Halibut or sea bass chunks 12 md Shrimp 6 Dungeness crab legs 6 Clams 6 Oysters 6 Mussels Crusty bread (optional) Heat oi

7. 7

   Add garlic, onion, leeks and bay leaf and cook until onion is tender but not browned

8. 8

   Add tomatoes, stock, wine, fennel, saffron, salt, pepper and parsley