Bouillabaisse-Market Street Oyster Bar (Serves 2-4)

Broth Ingredients: 1/4 cup lobster base (available canned in specialty markets) 3/4 quart water 1 cup dry white wine (optional) 3 tablespoons tomato puree 1 tablespoon ground garlic 1 tablespoon anise seed 1 tablespoon crushed chilies 1 tablespoon cracked black pepper 2 bay leaves 1 teaspoon saffron Method: Combine all ingredients in a two-quart saucepot. Bring to boil and then simmer 15 minutes. Set aside. Seafood and Vegetable Ingredients: 12-16 black mussels (make sure they are tightly closed and smell fresh) 12-16 clams (make sure they are tightly closed and smell fresh) 4 2-ounce pieces of firm fish (halibut, snapper, mahi mahi, etc.) 16 pieces medium-to-large shrimp (peeled and deveined) 16 pieces medium-to-large scallops 1 tomato, in a half-inch dice 1/2 yellow onion, sliced 3 ribs celery, chopped Method: Place the stock in a flat 2-3 quart saucepan. Add the mussels and clams - cover and simmer for four minutes. Add the vegetables and the fish - cover and simmer another four minutes. Add the shrimp and scallops - cover and simmer 2-3 minutes, or until the shrimp is fully cooked. Serving: Serve in individual flat soup dishes or pasta bowls. Bouillabaisse is traditionally served with crusty French or sourdough bread. ««« Back to Recipe Search page