Bouillabaisse

• 1/2 cup dry sherry
• 1/2 teaspoon saffron
• 1 1 lb flounder or 1 lb trout, boned and fillet
• 1/2 - 1 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
• 10 small clams
• 10 mussels
• 2 small squid, cleaned and sliced into rings
• 1/4 cup olive oil
• 1 large onion, diced
• 2 shallots, minced
• 1 carrot, diced
• 1 cup fennel bulb, thinly sliced
• 6 garlic cloves, minced
• 28 ounces tomatoes, diced with liquid
• 2 2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
• 1 tablespoon tomato paste
• 2 teaspoons salt
• 1 teaspoon thyme
• 1/2 teaspoon basil
• 2 tablespoons fresh parsley
• pepper
• Garnish
• garlic-infused olive oil
• parsley
• red pepper flakes

1. Add saffron to sherry set aside.
2. Cut fish into bite size pieces.
3. Scrub clams and mussels.
4. In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
5. Add all liquids and seasonings including the saffron infused sherry.
6. Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
7. Serve hot in large bowls.
8. Top with garnishes.
9. Serve with crusty bread, and a tossed salad.

dry sherry, saffron, flounder, crabmeat, clams, mussels, olive oil, onion, shallots, carrot, fennel bulb, garlic, tomatoes, clam juice, tomato paste, salt, thyme, basil, fresh parsley, pepper, garlic, parsley, red pepper

Taken from www.food.com/recipe/bouillabaisse-190012 (may not work)