Commander'S Palace Creole Bouillabaisse

• Broth Base
• 1/2 cup olive oil
• 1/4 cup garlic, peeled and chopped
• 4 blue crabs (gumbo crabs)
• 1/2 lb shrimp shells (fresh, not frozen, plus heads)
• 1 jalapeno, minced and seeded
• 4 stalks celery, coarsely chopped (no leaves)
• 2 carrots, peeled and coarsely chopped
• 3 leeks, split, cleaned and coarsely chopped
• 3 red bell peppers, seeded and chopped
• 4 large onions, peeled and coarsely chopped
• 6 tomatoes
• 2 quarts fish stock (or 1 quart water plus 1 quart white wine)
• 2 fresh thyme sprigs
• 8 basil leaves, stemmed and chopped
• 1 pinch saffron
• Bouillabaisse
• 1/2 cup olive oil
• 3 tablespoons garlic, minced
• 24 mussels, scrubbed and de-bearded
• 8 slices seafood sausage (Commander's Seafood Sausage)
• 8 ounces fish fillets, cut into pieces (trout or sheepshead preferred)
• 3/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
• 24 oysters, shucked
• 2 leeks, split, cleaned and julienned
• 2 tomatoes, peeled and chopped
• 1 carrot, peeled and chopped
• 1 red pepper, seeded and julienned
• 8 baby new potatoes, quartered and blanched for five minutes
• 24 jumbo shrimp, peeled with tails left on
• 1 lb crabmeat
• salt and pepper, to taste
• fresh parsley, minced (for garnish)

1. To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
2. Add the crab and shrimp shells; saute for ten minutes.
3. Add the rest of the vegetables and cook until tender, about 20 mintues.
4. Add stock or water and wine, herbs and saffron; simmer for an hour.
5. Puree in batches and strain.
6. To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
7. Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
8. Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
9. Add 8 cups of the broth and bring to a boil.
10. In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
11. Add oysters and crab meat to the broth and seafood mixture.
12. Add sauteed vegetables to the mixture and season to taste with salt and pepper.

olive oil, garlic, shrimp shells, jalapeno, stalks celery, carrots, leeks, red bell peppers, onions, tomatoes, fish stock, thyme, basil, saffron, bouillabaisse, olive oil, garlic, mussels, sausage, fish, dry white wine, oysters, leeks, tomatoes, carrot, red pepper, baby new potatoes, jumbo shrimp, crabmeat, salt, fresh parsley

Taken from www.food.com/recipe/commanders-palace-creole-bouillabaisse-404733 (may not work)