Bouillabaisse

Ingredients:

BROTH

1/4 cup  lobster base (available canned in specialty markets)

3/4 quart  water

1 cup  dry white wine (optional)

3 tablespoons  tomato puree

1 tablespoon  ground garlic

1 tablespoon  anise seed

1 tablespoon  crushed chilies

1 tablespoon  freshly-cracked black pepper

2 bay leaves

1 teaspoon  saffron

SEAFOOD AND VEGETABLES

12 black mussels - (to 16) -- see * Note

12 clams - (to 16) -- see * Note

4 pieces  firm fish, 2 oz ea, (halibut, snapper, mahi mahi, etc.)

16 pieces  medium-to-large shrimp -- peeled and deveined

16 pieces  medium-to-large scallops

1 tomato -- cut 1/2" dice

1/2 yellow onion -- sliced

3 celery ribs -- chopped

* Note:  Make sure they are tightly closed and smell fresh.

Broth:  Combine all ingredients in a two-quart saucepot.  Bring to boil and then simmer 15 minutes.  Set aside.

Seafood and Vegetables:  Place the stock in a flat 2- to 3-quart saucepan.  Add the mussels and clams -- cover and simmer for four minutes.  Add the vegetables and the fish -- cover and simmer another four minutes.  Add the shrimp and scallops -- cover and simmer 2 to 3 minutes, or until the shrimp is fully cooked.

Serving:  Serve in individual flat soup dishes or pasta bowls.  Bouillabaisse is traditionally served with  crusty French or sourdough bread.

This recipe yields 2 to 4 servings.

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