Bouillabaisse

• 1/4 cup extra-virgin olive oil
• 1 leek, white parts only, chopped
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 3 large, ripe red tomatoes, peeled and chopped, or 6 good-quality canned Roma tomatoes
• 1 cup white wine
• 1 bay leaf
• 3 sprigs thyme
• 1/4 teaspoon pepper
• 1 teaspoon fine sea salt
• 1/2 pound spot prawns or other West Coast shrimp, heads and tails intact, live if possible
• 3 cooked Alaskan snow crab legs, thawed if frozen and cut into 2-in. pieces; or 1/2 lb. cooked Dungeness crab, cracked
• 1 pound California mussels
• 1 pound California squid (calamari), tubes and tentacles separated, tubes cut into 1/2-in. rings

1. Heat oil in a large, wide pot over medium-high heat. Saute leek and onion until translucent, 2 minutes. Add garlic, then fennel slices from under fish on platter. Saute 2 minutes, then add tomatoes, stock, wine, bay leaf, thyme, pepper, and salt.
2. Remove fish from platter; set aside. Lift off fennel stalks and fronds and discard. Scrape marinade into broth. Bring to a boil, covered; then simmer, covered, until fennel slices are meltingly soft, 30 minutes. Meanwhile, bring 1 qt. water to a boil.
3. Bring broth to a rolling boil. Lay in the halibut and add enough boiling water to just cover fish. Cook until just opaque, 5 to 7 minutes; transfer to a platter and cover.
4. Add thinner fish fillets and spot prawns and cook just until opaque, 2 minutes; transfer to platter as done. Add crab and mussels and cook just until mussels open, 5 minutes. Transfer both to platter. Add squid and cook just until opaque, about 1 minute; transfer to platter. Bathe platter with a ladle of broth. Remove bay leaf and thyme.
5. Ladle about 1 cup broth each into big soup bowls (keep broth hot for a second serving, covered). Bring bowls, platter, rouille, and toasts to the table. Put a little of each seafood in every bowl and top with a dollop of rouille. Serves 8 to
6. Make ahead: Add fish to remaining broth and keep, chilled, up to 5 days.
7. Buying Guide
8. When choosing your seafood, try to vary the textures and flavors. Some should be firm, others soft; some mild, others briny. Find them at a good seafood shop or your farmers' market.
9. Alaskan snow crab legs: Very firm, lobsterlike texture; sweet and mild. Usually only available cooked.
10. California mussels: Briny flavor; soft, melting texture with a bit of chew.
11. California squid (calamari): Firm but tender; sweet yet meaty. It's neither fish nor shellfish, really, but it gives great texture and flavor to the soup.
12. Dungeness crab: Flaky; sweet and moist.
13. Pacific cod (true cod, gray cod): Delicate; mild flavor.
14. Pacific halibut: Firm, with mild flavor.
15. Petrale sole: Delicate texture; mild, sweet flavor.
16. Rockfish (black bass, sea bass, black snapper): Medium-firm; clean sea flavor.
17. Sablefish (black cod): Silky, medium-firm; rich, buttery flavor.
18. Spiny lobsters: Succulent and firm. Can use, cooked, instead of crab. Available from fall to spring.
19. Spot prawns: Incredibly sweet taste and tender-crisp; keep head and tail on for the most flavor. Can be hard to find.
20. Note: Nutritional analysis is per serving.

extravirgin olive oil, only, yellow onion, garlic, tomatoes, white wine, bay leaf, thyme, pepper, salt, prawns, crab, mussels, california

Taken from www.myrecipes.com/recipe/bouillabaisse (may not work)