BOUILLABAISSE Serves 2 People Prep Time: 45 min Cook Time: 30 min A fresh seafood and fish soup in a light tomato broth 1 very small fennel bulb (aka anise), just a juice) few slices diced up fine 1/2 pint shucked oyster's (with some juice) 1 small leek just a few slices diced up fine or small can 1 small shallot diced (optional) generous pinch salt and pepper 1/2 very small red onion diced 1 shot of vodka 2 cloves of garlic diced 1/4 stick butter 1/4 cup olive oil 1 cup seafood broth (see notes below) dash of salt and pepper to taste 4 to 6 ounces of thick pasta per person paprika sprinkle (optional) 4 to 6 ounces fish fillets 1 1/2 lb's seafood per person (shells weigh 1/2 can beer (optional) in, so keep this in mind) 1/4 pound shrimp (large ones are best), 4-6 ounces lobster tails per person, peeled, deveined defrosted 1/4 cup dry white wine (such as 1 crab leg cluster, per person, defrosted chardonnay) 1/2 pound mussel (or about 4-6 mussels) 1 cup (at least) of tomato puree (per 1/2 pound fresh vongole clams (or about person) 6-8 very small cherrystone like clams) 1 pinch saffron (optional) 1/4 pound bay or sea scallops (very small 1 small can of minced clams (with the handful)

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NOTE ON BROTH: Seafood broth can be homemade from saved shells (Lobster and/or Crab) that have been frozen and defrosted. If you re ever eating a whole Lobster and run across the ROE (a bright red egg sack) save and freeze as well. Think of the Roe as a Seafood Bouillion cube, and you want to add this to your homemade broth. Take the defrosted shells, wrap in Cheesecloth, put in medium size stock pot and cover with water at least by 4 inches. Add the Roe if you have it. You can also add 1 Onion (chopped into quarters), 1 stalk Celery (cut in half) and 1 Carrot (peeled and cut in half) to this broth if you want, but it s not necessary. Bring to boil, cover, and simmer for 1 to 2 hours or so. If you want you can skip making homemade broth, and just use about 2 cups of prepackaged Seafood, Vegetable or Chicken Broth.

NOTE ON SEAFOOD: CLAMS, MUSSELS AND SHRIMP: When you purchase fresh Mussels and Clams, make SURE that their shells are all the way closed. This means that they are still alive. Those that are slighly opened are dieing. Of course you can tap them and see if they close, but it's a good all around point to just buy those that are firmly closed. If you are not going to cook with them the day you buy them, then make SURE to Rinse ALL, and store preferably in a metal bowl with ice and water (more ice than water) for no more than 2 days, changing the water and ice about twice a day. Beard the Mussels-- if they are wild caught they will have a type of "hair" on the outside of the shell. You need to use a short knife and pull both ways to get rid of the "beard". If the Mussels are farm raised then there will be no beard. I only purchase FRESH Mussels. I haven't been too crazy with the frozen ones. BLECK BOUILLABAISSE Doreen's Kitchen P 3 of 6

CLAMS: I like the very small VONGOLE clams as I think that they retain a lot more flavor than the larger ones and are "easier" to chew. They are not always available, so any size will do, but in my book, the smaller the better. SHRIMP: You can buy these cooked and frozen, medium to large. They will already be peeled and deveined. For this recipe, it is ok to put the frozen shrimps into the sauce. If you buy raw shrimp, then remove shells, slice down the middle of the curved side of shrimp and remove the vein. Rinse. Boil or microwave with a bit of water to partially cook (almost white) for about 1 minute or less.

NOTES ON OTHER SEAFOOD: You can add Talapia, Flounder, Dover Sole, Red Snapper, Salmon (deboned) or Orange Roughy filets. Generally speaking, when I do this, I partially bake. Most of the filets can be baked with a bit of Butter and Olive Oil, some Lemon juice at 350*F for 5-10 minutes (or 1/2 the time required according to pkg directions), as it will continue to cook when you put them into the soup. With the exception of Salmon (which will be pink when fully cooked--about 15 min) all the other filets will be a bright white when fully cooked, about 12 min. So keep your eye on it, you don't want to FULLY or over cook your filets. You will always want to add the fish with its sauce & juices into the soup.

The fillets, shucked or canned Oysters and canned Clams are basically fillers, and tasty, but you really get the flavor of Seafood if you also use FRESH shell fish (Mussels, Clams, Lobster Tails and/or Crab).

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REGARDING CRAB LEGS: You'll want to get 5 or 4 UP legs, the number denotes how many "fingers" are per Crab section. Obviously the lower the number the thicker the leg. The higher the number, the thinner the leg. Snow Crab is thinner and more flakier than Alaskan King Crab. Snow Crab is also less expensive. OTHER NOTES: Regarding Tomato Puree: (you can also use whole peeled Tomatoes; cut them up and mash them with a potato masher, and use the liquid too ) NOTE: I would stay away from Tomato sauce for this recipe. The Puree, Stewed or Whole Peeled Tomatoes really give this soup a light touch and doesn't overwhelm it like Tomato sauce could. Regarding Saffron: Saffron is VERY expensive and sometimes hard to find. However, I did find one product in the Mexican aisle of my supermarket (or in any Mexican store too I would imagine..) called: SAZON con AZAFRAN

DIRECTIONS: Get a few Lobster Tails, 1 per person. I usually buy the small 4-6 oz tails, if frozen, then I defrost. With a very sharp and large knife or with poultry sheers, cut through the very center of the top of the tail.This may take time, but work the scissors/knife through this tough shell. When you have accomplished your way almost to the very end of the tail, reach in with your fingers and separate the meat from the shell, gently pull it out and over the top of the shell so it is "resting" on top of the shell you just cut. It's a good idea to rinse thoroughly. BOUILLABAISSE Doreen's Kitchen P 5 of 6

Now you want to put this on top of a foil lined pie tin or cake pan. The foil will retain heat as it bakes. Put a touch of water underneath the shell so while it is baking, it will steam and cook the Lobster from underneath. I like to melt a bit of Butter with a dash of Tabasco (microwaved) to pour over the top of the exposed meat, and then holding my Paprika waaaayyyy up high, give it a little dash. You are going to want to bake this at 350*F for about 5-7 minutes, not really long. You don't want this baked all the way, as it will finish with the soup. Set aside tails when done, retaining as much of the juices as possible.

If you have frozen Snow Crab Legs, thaw out for a bit. Bring a large pot of water to a boil, add Beer, and plop in your Crab Legs. You'll want to simmer the legs for about 5 min. Remove them, set aside and discard water.

In a LARGE saute pan put the Clams, Fennel, Shallots, Red Onion & Leeks with Olive Oil, Garlic, Salt and Pepper. Saute on high flame. After a few minutes the Clams will start to open. Then add the Mussels. Continue to saute for a few min, then add the Wine. Clams and Mussels will begin to open. Add the shucked or canned Oysters & canned Clams WITH their juices, gently stir in, simmer for a few more minutes. Sprinkle in your Saffron. Simmer on low for a couple more minutes, then set aside.

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Saute Bay Scallops in a medium saute pan with a notch of Butter. Flambe with Vodka. Set aside. In a VERY large pot, put the Crab legs, Lobster (& juices from the baking pan) and the Tomato Puree, gently stir. Add the broth. Gently stir in all the remaining Seafood with it's sauces and juices. If you're adding partially baked Fillets, add them now too. Slightly cover and simmer on low for at least 20 min. gently stirring every few minutes. Last few minutes add the pre-cooked Shrimp. Before done, make large Pasta, plate Pasta and top with Seafood. www.DoreensKitchen.com