Bouillabaisse

• 4 cups water
• 6 cups fish stock
• 12 ounces (16 to 20) shrimp in the shell
• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 3 stalks celery, coarsely chopped
• 3 carrots, peeled and coarsely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine or vermouth
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground white pepper
• 1/2 teaspoon saffron threads
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 2 1/2 pounds halibut, cod, or tilapia fillets, cut into 1 1/2-inch pieces
• 4 ounces scallops, drained of liquid
• 1 dozen mussels, scrubbed
• 2 tablespoons chopped fresh flat-leaf parsley

1. Prepare a medium-hot fire (350F) in a wood-fired oven, cooker, or grill.
2. Combine the water and stock in a stockpot and bring to a simmer over coals or on the floor of a wood-fired oven.
3. Shell the shrimp and put the shells in the stockpot.
4. Set aside and keep warm.
5. Heat the olive oil in a Dutch oven over medium-high heat on a grate over a grill or on the floor of a wood-fired oven.
6. Add the onion, celery, and carrots and saute for 5 minutes.
7. Add the garlic and saute for 2 minutes.
8. Remove the shells from the warm broth and add three-quarters of the liquid to the sauteed vegetables.
9. Add the wine, salt, pepper, saffron, thyme, and bay leaves; bring to a boil.
10. Move to a cooler area of the oven and simmer for 15 minutes; discard the bay leaves.
11. Return to a boil, add the fish, and simmer for 5 minutes.
12. Add the remaining stock, the scallops, and mussels and cook for 2 minutes.
13. Add the shrimp and cook for another 3 minutes.
14. Taste and adjust the seasoning.
15. Bring to a low boil for 1 minute.
16. Discard any unopened mussels.
17. Stir in the parsley and serve in bowls.

water, fish stock, shrimp, olive oil, yellow onion, stalks celery, carrots, garlic, white wine, kosher salt, fresh ground white pepper, saffron threads, thyme, bay leaves, liquid, mussels, flatleaf

Taken from www.epicurious.com/recipes/food/views/bouillabaisse-391757 (may not work)