Bouillabaisse Salad

• 1 Tablespoon olive oil
• 1 medium onion - small dice
• 1 medium leek - cleaned and thinly sliced
• 2 cloves garlic - minced
• 1/2 teaspoon saffron threads - divided
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon red pepper flakes
• 1 Tablespoon tomato paste
• 1/2 c dry white wine - divided
• 1 Tablespoon lemon juice
• salt and pepper - to taste
• 1 C water
• 1 medium orange - 1T zest removed
• 3/4 lb. clams - scrubbed
• 3/4 lb. shrimp - peeled and deveined
• 3/4 lb. white fish such as cod, snapper,halibut - cut into 1" pieces
• 1/4 c orange juice
• 1/4 c fennel fronds
• 1 head butter lettuce - cleaned, dried and torn
• 1/2 medium fennel bulb - shaved
• 1 medium avocado - cubed
• 12 kalamata olives - halved
• lemon juice - drizzled
• olive oil - drizzled
• S&P - to taste

1. 1. Place a large saute pan over medium high heat and add olive oil. Saute the onion and leek until vegetables begin to get limp, about 2-3 minutes. Add the garlic, 1/4 tsp.saffron, fennel seeds, celery seeds, red pepper flakes, tomato paste and 1/4 cup of the wine. Continue to cook until mixture is fragrant and vegetables are soft, about 3 -4 minutes more. Season to taste with lemon juice and S&P. Remove mixture to a large bowl to cool.
2. 2. Remove zest from orange and set aside. Slice the remaining orange along with the rind across the equator into 7-8 slices. Using the same saute pan, bring the water, remaining 1/4c wine, remaining 1/4tsp. saffron and orange slices to a boil. Add the clams; reduce heat to medium and cook ,covered, until they open. Remove them to a separate bowl. Bring the liquid back up to a simmer and add the shrimp and fish. Cook until shrimps are just pink and fish is opaque; about 2-3 min, gently turning as needed to cook evenly. Carefully lift seafood out to the bowl containing the onion mixture. Discard orange slices. Add clams and any accumulated juices to the same bowl.
3. 3. Turn heat to high, add the orange juice to the cooking liquid and simmer until it is reduced to about 1/3rd cup. Season with salt,pepper and lemon juice if needed. Pour sauce over the seafood/onions. Gently mix and add fennel fronds.
4. 4. Toss the lettuce, shaved fennel, avocado and olives together in a large bowl. Divide onto plates and place seafood mixture on top. Finish each portion with a drizzling of lemon juice, olive oil, S&P and orange zest.

olive oil, onion, garlic, fennel seeds, celery seeds, red pepper, tomato paste, white wine, lemon juice, salt, water, shrimp, white fish, orange juice, fennel fronds, butter, avocado, lemon juice, olive oil

Taken from www.epicurious.com/recipes/member/views/bouillabaisse-salad-1201327 (may not work)