California Bouillabaisse Recipe

• 1 x leek (white part), minced fine
• 2 clv garlic, chopped
• 1 Tbsp. extra virgin olive oil
• 1 1/2 c. seeded tomatoes, minced
• 6 ounce dry white wine
• 4 c. fish stock *
• 1/4 tsp toasted anise seed, crushed
• 1/2 tsp grated orange rind
• 2 pch saffron
• 3 Tbsp. Italian parsley, minced
• 1/2 lb California rockfish fillet, cut in 8 pcs
• 1/2 lb California shrimp, peeled and deveined
• 1/2 lb California lobster meat, cooked

1. Heat extra virgin olive oil in the bottom of a large saucepan and saute/fry leek and garlic till limp but not brown.
2. Stir in tomato and continue cooking for two min.
3. Add in fish stock, wine and seasonings.
4. Cook over medium heat till mix begins to simmer.
5. Reduce heat and simmer for 15 min.
6. Add in fish and shellfish to broth.
7. Cover and simmer 5 min or possibly till seafood is cooked.
8. Serve immediately.
9. Makes 4 servings.

garlic, extra virgin olive oil, tomatoes, white wine, fish stock, anise, orange rind, saffron, italian parsley, california rockfish fillet, california shrimp, lobster

Taken from cookeatshare.com/recipes/california-bouillabaisse-97916 (may not work)