Berghoff Restaurant Bouillabaisse

• 2 quarts fish stock
• 2 cups canned diced tomatoes
• 1 cup celery, julienned
• 1 cup leek, julienned
• 2 bay leaves
• 18 teaspoon red pepper flakes
• 1 pinch saffron thread
• 48 mussels, debearded and scrubbed (3 pounds)
• 32 littleneck clams, scrubbed (3 pounds)
• 1 lb fresh salmon fillet, cut into 16 pieces
• 1 lb fresh halibut fillet, cut into 16 pieces
• 4 (4 ounce) lobster tails, shelled and halved
• 32 raw shrimp, peeled and deveined (1 pound)
• salt
• ground black pepper

1. Combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
2. Simmer for 15 minutes.
3. Add all the seafood.
4. Cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
5. Season with salt and pepper.

fish stock, tomatoes, celery, bay leaves, red pepper, saffron thread, mussels, littleneck clams, salmon fillet, fresh halibut fillet, lobster, shrimp, salt, ground black pepper

Taken from www.food.com/recipe/berghoff-restaurant-bouillabaisse-416400 (may not work)