Bouillabaisse

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Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups fish stock
1 small onion -- diced
3 celery stalk -- diced
2 tablespoons garlic -- minced
1 tablespoon oilive oil
1 1/2 teaspoons cumin
4 teaspoons oregeno
1 1/2 teaspoons fennel seed
1 1/2 teaspoons sage
1 bay leaf
2 pinches saffron
1 1/2 teaspoons coriander
4 teaspoons basil
1/4 teaspoon cayenne
1/2 cup white wine
2 cups tomato -- crushed, in puree
8 prawns
8 sea scallop
16 steamer clams
16 mussel
1 pound white fish

In large cast enamel pot, saute onion, celery and garlic in olive oil over medium heat until they begin to soften. Add herbs and spices and continue cooking another 2 minutes. Add wine and tomato and simmer for 5 minutes. Add stock and simmer 1 hour.

Meanwhile, prepare seafood. Peel and devein prawns. Scrub mussels and clams. cut fish into 2 inch cubes.

Bring broth to brisk simmer, not full boil. Add seafood.

Serve with sourdough bread.

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NOTES : Courtesy of Jakes Seafood, Portland, Oregon