Bouillabaisse

Ingredients

• 1 pound sea scallops
• 1 pound medium to large shrimp, shelled and de-veined
• 1 pound Bouchu mussels, scrubbed well, beards removed
• 3/4 pound red snapper fillets
• 3/4 pound monkfish fillets (or other white fish such as halibut or grouper)
• 1/4 pound butter
• 4 ounces olive oil
• 4 garlic cloves, minced
• 1 onion, diced
• 1 carrot, diced
• 1/2 leek, diced
• 1/2 celery stalk, diced
• Dry white wine
• 6 cups fish stock
• 2 tomatoes, peeled, seeded and chopped
• 1 small can tomato paste
• 20 threads of saffron
• Fresh black pepper, to taste
• 2 small potatoes, peeled and diced
• 1/4 cup chevril, chopped

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