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California Bouillabaisse

Recipe name:
California Bouillabaisse

Recipe category:
Seafood

What are your thoughts about this delightful dish?

Recipe details:

1/2 c Oil 2 Garlic cloves; minced 1 lg Onion; sliced 2 sm Leeks; thinly sliced 1 Bay leaf 2 c Peeled and chopped tomatoes 2 c Fish stock -=OR=- half water and - half bottled clam juice 1 c Dry white wine 1/4 c Chopped fresh fennel; -=OR=- 1/2 ts -Crushed fennel seeds 1/8 ts Crushed saffron threads 1 ts Salt 1/4 ts Black pepper 2 tb Minced parsley 2 Lobster tails - split through shells 1 lb Red snapper; cut in chunks 1 lb Halibut or sea bass chunks 12 md Shrimp 6 Dungeness crab legs 6 Clams 6 Oysters 6 Mussels 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. Makes 6 to 8 servings

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

California Bouillabaisse

You know I was thinking california bouillabaisse should have been analyzed soon for us to get the big picture forms.