My Bouillabaisse
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    onions -- chopped
   5                    garlic cloves -- minced
     1/2  cup           parsley -- chopped
   1                    leek -- sliced (reserve
                        -- dark
   2      tablespoons   olive oil
   4                    tomatoes; peel -- seed, chop
     1/4  teaspoon      sugar
   4      cups          doxee clam juice
   1      cup           dry sherry
   1      cup           water
   2                    orange zest
     1/8  teaspoon      cayenne
   3                    saffron threads
   1                    bay leaf
   1      teaspoon      dried basil
   1      teaspoon      dried thyme
   1      tablespoon    salt -- (or more-fish is
                        -- bland)
   1      pound         red snapper
   1      pound         rock shrimp
   1      pound         bay scallops
   1      dozen         clams -- steamed*
  12                    Apalachicola oysters
 

Preparation:

Skin fish and cut into serving sized pieces. Use fillets. Flounder or other firm white fish may be substituted. *Reserve broth from steamed clams for use in the bouillabaisse. Heat olive oil in a lg. pot and cook garlic and onion until soft over mod. heat. Add the leek and cook for 10 minutes Add tomatoes and sugar. Simmer 5 minutes Add all remaining ingredients except seafood and simmer 30 minutes, covered. Strain the broth discarding the orange zest and bay leaf. Puree the remaining vegetables with some of the broth and return it to the pot. Add the salt and pepper adjusting to suit your taste. This portion can be refrigerated or frozen at this point. Strain the broth from the steamed clams and add to the pot. Add the clams (may be diced, if preferred). Add the remaining seafood and the dark portion of the leek and simmer for 3-5 minutes DO NOT OVERCOOK. Correct the seasonings. Ladle into bowls and serve with garlic bread and Sauce Rouille. I do not serve the shellfish in the shells as restaurants do due to the difficulty and awkwardness in the ability for guests to eat it while "fiddling" around with the shells. Recipe may be halved. LISA CRAWLEY/CEDAR RAPIDS