Recipe by Lori Ross

Bouillabaisse comes from the French word “bouilli” or boil.  The basic flavorings are quickly boiled together with wine and tomatoes to emulsify, and then fresh seafood is cooked at the last minute. The French do not consider a stew Bouillabaisse unless Mediterranean fish are used, however, this is the best stateside version I’ve tasted.
 
4 tbsp olive oil
2 carrots, minced
2 ribs of celery, minced
2 leeks or shallots or small onions minced
1 tsp minced garlic
1 tsp each of fennel seeds, dried thyme
2 tsp minced parsley
2 bay leaves
Pinch of cayenne
6-8 saffron threads (optional)
1 tbsp grated orange peel
½ tsp salt and pepper
1 ½ cup white wine
28 oz. can tomatoes, drained and chopped
20 clams
¾ lb. each of shrimp and scallops

Heat oil in large saucepan; add carrots, celery and onion to sauté for 4 minutes.  Add garlic, fennel, saffron, peel, cayenne, parsley, thyme, salt and pepper and bay leaves. Sauté 2 minutes, then add wine and tomatoes and bring to a boil. Add seafood, cover and cook for 2 minutes until the mussels are open and shrimp and scallops are just cooked through.  Serve in large shallow bowls with toasted slices of French bread spread with aioli or rouille (see recipes in Appetizer Main Course issue).  You may use any kind of fish or shellfish -- lobster is terrific, so are mussels, monkfish, salmon and squid!