December 14 - National Bouillabaisse Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ann's Christmas Eve Bouillabaisse
Categories: Soups, Seafood, Wine, Vegetables, Herbs
Yield: 10 servings

1/2 c Olive oil
2 Ribs celery; chopped
2 cl Garlic; minced
3 Leeks; sliced
1 ts Dried thyme leaves
1 Bay leaf (opt)
14 1/2 oz Can diced tomatoes
16 oz (2 bottles) clam juice
2 3/4 c Dry white wine
2 ts Fennel seeds; crushed
Salt & black pepper
3 tb Chopped fresh parsley
1 lb Red snapper fillets; in 2"
- pieces
1 pn Saffron
24 Sea scallops
30 sm Mussels; scrubbed,
- debearded
1 lb Cooked lobster meat; in
- bite-size pieces

Heat the olive oil in a large skillet over medium heat.
Stir in the celery, garlic, leeks, thyme, and bay leaf;
cook and stir until the vegetables have softened, about
5 minutes.

Stir in the diced tomatoes, clam juice, white wine,
fennel seed, salt and pepper, and parsley. Simmer for 15
minutes. Add the snapper and cook for an additional 10
minutes.

Gently mix in the saffron, scallops, and mussels. Cook
until the scallops are no longer translucent and the
mussels have opened their shells, about five minutes.
Add the lobster pieces and cook until heated through,
about one minute.

Ladle the bouillabaisse into serving bowls, making sure
each portion contains 5 mussels, 2 to 3 sea scallops,
fish, and a piece of lobster.

RECIPE FROM: http://allrecipes.com

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