Bouillabaisse: A Delicious Fishermans Stew Originating in France

Ingredients

• Bouillabaisse
• 4 large scallops
• 8 oz Atlantic cod, cut into large pieces
• 4 oz halibut steak, cut into large pieces
• 12 littleneck clams
• 8 large shrimp, peeled and deveined, tails on
• 4 cups of fish stock or clam juice
• 4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size
• 1 of 14.5 oz canned crushed tomatoes
• A pinch of saffron threads
• ½ C white wine
• 3 or 4 garlic cloves, skinned and minced
• 1 small fennel bulb, sliced thin and fronds reserved for garnish
• 1 red onion, sliced thin
• 2 T good olive oil
• Aioli Substitute for Rouille:
• ¼ C sour cream
• ¼ C mayonnaise
• 2 T crushed garlic
• 1 T fish stock or clam juice
• Juice of ½ lemon
• 1 t sweet paprika
• 1 pinch saffron
• 1 pinch cayenne pepper
• Several grinds of black pepper
• Garlic French bread, baguette or other dipping bread

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