Bouillabaisse

Yield: 4 servings

INGREDIENTS
1 medium onion, finely chopped
1 leek, white part only, thinly sliced
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded, diced
2 tablespoons finely chopped parsley
1 rib of celery, finely chopped
1 bay leaf
¼ tsp. each, dried, crushed:  thyme leaves, fennel seeds
¼ tsp. dried saffron, dissolved in seafood stock
1/8 tsp. ground pepper
2 cups water with
2 tsp. Orrington Farms Seafood Base (to make stock)
1 cup dry white wine
½ pound firm white fish, cut into strips
½ pound shellfish (shrimp, lobster, scallops, etc.) shelled, cleaned
Fresh thyme for garnish
4 slices crusty French bread

  1. Combine onion, leek and garlic, cook, covered over very low heat until soft, about 10 minutes, adding a little stock if necessary.  Add remaining ingredients except fish, shellfish, thyme for garnish and bread, mix well.  Reduce heat, simmer, covered for 10 minutes.
  2. Add fish and shellfish, cook until it turns from translucent to opaque, about 2 to 5 minutes.
  3. Serve in 4 large bowls, garnish with sprigs of thyme.  Serve with slice of bread.