Bouillabaisse 1. Preheat oven to 350°. Brush both sides of baguette slices with butter; place in single layer on rimmed baking pan. Bake 12 minutes Prep: 20 minutes or until golden brown and toasted. Cook: 35 minutes Serves: 8 2. In large saucepot, heat oil over medium-high heat. Add fennel 16 (¾-inch-thick) bias-cut M32 baguette slices and leek; cook 5 minutes or until tender, stirring occasionally. Add 2 tablespoons PICS unsalted butter, melted garlic; cook 1 minute, stirring frequently. Reduce heat to medium; 2 tablespoons PICS olive oil stir in potatoes, tomatoes with their juice, stock, brandy, salt and 1 small fennel bulb, thinly sliced saff ron, if desired. Cover and cook 15 minutes or until potatoes are ½ large leek, thinly sliced (about 1½ cups) tender and liquid has reduced by a quarter, stirring occasionally; 2 garlic cloves, minced reduce heat to medium-low. 1 pound M32 red potatoes, chopped (about 6 potatoes) 1 can (14.5 ounces) PICS diced tomatoes 3. If using lobster tails, with scissors, cut underside of tail shells 6 cups seafood stock lengthwise down center; with fi ngers, spread shells apart slightly. ¼ cup brandy Add lobster tails to saucepot; cover and cook 4 minutes. Add cod ½ teaspoon kosher salt and halibut; cover and cook 2 minutes. Add clams, mussels, scallops 8 teaspoon saff ron (optional) and shrimp; cover and cook 5 minutes or until lobster, scallops 2 pounds seafood such as lobster tails (4- to 5-ounces each), cod/ and shrimp turn opaque throughout, internal temperature of halibut fi llets (cut into 1½-inch pieces), clams, mussels, M32 scallops fi sh reaches 145°, and clam and mussel shells open. Makes about and/or M32 raw 16-20 count shell-on shrimp, thawed if necessary 15 cups. 4. Serve Bouillabaisse with toasted baguette slices. Approximate nutritional values per serving (1¾ cups, 2 slices baguette): 268 Calories, 7g Fat (2g Saturated), 67mg Cholesterol, 935mg Sodium, 30g Carbohydrates, 3g Fiber, 17g Protein Chef Tip If using a larger lobster tail (6-8 ounces), cook 1 minute longer before adding the rest of the seafood/fi sh. Once Bouillabaisse is fi nished cooking, use scissors to cut the tail lengthwise in half, then crosswise in half and return to saucepot.