California Bouillabaisse

45 minutes Prep: 15 minutes Cook: 30 minutes

408 calories per serving view nutrition facts

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1/2	cup	vegetable oil
2	cloves	garlic	minced
1	large	onion	sliced
2	small	leeks	thinly sliced
1	each	bay leaf
2	cups	tomatoes	peeled and chopped
2	cups	fish stock	or half water and half bottled clam juice
1	cup	white wine	dry
1/4	cup	fennel bulb	fresh or, 1/2 ts crushed fennel seeds
1/8	teaspoon	saffron threads	crushed
1	teaspoon	salt
1/4	teaspoon	black pepper
2	tablespoons	parsley leaves	minced
2	each	lobster tails	split through shells
1	pound	red snapper, whole fish	cut in chunks
1	pound	halibut	or sea bass chunks
12	medium	shrimp
6	each	crab legs
6	each	clams
6	each	oysters
6	each	mussels
1	x	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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Serving Size 293g

Amount per Serving

Calories 408 44% of calories from fat