Bouillabaisse

• 1 Onion, chopped
• 1 Fennel bulb, sliced into thin rings
• 1 Fennel weed/fronds from fennel bulb, chopped
• 1/4 cup Cornmeal
• 8 ounces Clam juice (227ml)
• 28 ounces Chicken Broth (795ml)
• 28 ounces Canned Italian style tomatoes, diced (795ml)
• 6 ounces Tomato paste (170ml)
• 4 Bay Leaves
• 2 tablespoons Dried Basil leaves
• 1/2 teaspoon salt
• 1/2 teaspoon Coarsely ground black pepper
• 2 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 tablespoon Finely chopped or pressed garlic
• 1 pound Mussels
• 1 pound Salmon, cut into chunks
• 1 pound Haddock, cut into chunks
• 1 pound Scrimp, peeled
• 1 pound Scallops
• 1 Really about 4-5 pounds of seafood - whatever you like.

1. In large stock pot add all ingredients except cornmeal and seafood.
2. Cook over medium heat for 60 minutes until fennel has softened.
3. Reduce to simmer.
4. Add cornmeal, stirring occasionally to keep cornmeal from sticking, for 30 minutes.
5. Add seafood and cook for 15-20 minutes until seafood is cooked.
6. Remove Bay Leaves.
7. Serve.

onion, fennel, fennel, cornmeal, chicken broth, italian style tomatoes, tomato paste, bay leaves, basil, salt, black pepper, olive oil, red wine vinegar, garlic, mussels, salmon, haddock, scrimp

Taken from www.epicurious.com/recipes/member/views/bouillabaisse-5646a8869978979816f03260 (may not work)