Aunt Phyllis' Bouillabaisse Recipe

• 2 doz clams
• 1/2 lb shrimp -- raw
• 1/2 lb scallops -- raw
• 1/2 lb Alaska King crab -- uncooked
• 1 c. leeks -- minced
• 1 c. onion -- minced
• 3 clv garlic -- chopped
• 3 Tbsp. extra virgin olive oil
• 3 c. water
• 1 c. dry white wine
• 2 1/2 c. canned tomatoes
• 2 tsp saffron
• 2 tsp parsley
• 1 tsp thyme
• 2 x bay leaves
• 1/4 tsp warm sauce Pepper to taste
• 2 Tbsp. Pernod -- (2 to 3)

1. In a large soup pot saute/fry leeks, onions and garlic in extra virgin olive oil till soft, but not brown Add in water, wine, tomatoes and seasonings to onion mix in pot and simmer for 15 min.
2. Add in seafood to soup broth and bring to a boil.
3. Reduce heat and simmer 10 min.
4. Just before serving stir in Pernod.
5. NOTES: Serving Suggestions & Notes:This is absolutely delicious and should be served as the main course for your meal.
6. All you need is a nice salad with a vinagraitte dressing and some good French bread to soak up the broth from the soup to round this out.

clams, shrimp, leeks, onion, garlic, extra virgin olive oil, water, white wine, tomatoes, saffron, parsley, thyme, bay leaves, warm sauce pepper, pernod

Taken from cookeatshare.com/recipes/aunt-phyllis-bouillabaisse-71984 (may not work)