California Bouillabaisse

Course :	Seafoods
From:	HungryMonster.com
Serves:	6

Ingredients:

1/2	cup	oil
2	cloves	garlic -- minced
1	large	onion -- sliced
2	small	leeks -- thinly sliced
1	piece	bay leaf
2	cups	peeled and chopped tomatoes
2	cups	fish stock -- =or= half water
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	medium	lobster tails -- split through
1	pound	red snapper -- cut in chunks
1	pound	halibut or sea bass chunks
12	medium	shrimp
6	medium	Dungeness crab legs
6	medium	clams
6	medium	oysters
6	medium	mussels
1	loaf	crusty bread -- (optional)

Preparation:

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.