Bouillabaisse Wolf House Style Recipe

• 1/4 c. minced onion
• 4 x leeks cut small wedges
• 4 x tomatoes squeeze out seeds, then dice
• 5 x garlic cloves chopped
• 1 tsp fennel
• 1 tsp saffron
• 2 x crushed bay leaves
• 1 tsp grated orange rind
• 2 Tbsp. tomato paste
• 1/8 tsp celery seed
• 3 tsp freshly-grnd white pepper
• 2 tsp salt
• 1/2 c. extra virgin olive oil
• 4 lb fresh fish see * Note
• 4 c. warm water

1. * Note: Whatever you have, red snapper, halibut, scallops, salmon, sea perch, etc., cut into bite-sized pcs.
2. Include, in shell, well scrubbed clams, mussels, whole shrimp, lobster, etc.
3. Heat extra virgin olive oil in large pot.
4. Add in vegetables and spices to warm oil.
5. Cook, stirring, till vegetables are transparent.
6. Add in fish and cover with 4 c. warm water.
7. Heat on high and force boil for 15 to 20 min.
8. To serve, arrange 3/4-inch slices of French bread (that have been dry in oven and brushed in butter) in bowls before serving.
9. This recipe yields 8 servings.
10. Comments: This wonderful Alaskan dish can be served any time of the year and is especially delightful when made with your very own catch.

onion, leeks, tomatoes, garlic, fennel, saffron, bay leaves, orange rind, tomato paste, celery, white pepper, salt, extra virgin olive oil, fresh fish, warm water

Taken from cookeatshare.com/recipes/bouillabaisse-wolf-house-style-89441 (may not work)