Bouillabaisse Recipe from Abalonetti Seafood Trattoria in Monterey, California


Recipes from Our Restaurant Chefs

Bouillabaisse
(serves 4)
from Abalonetti Seafood Trattoria in Monterey, CA
Ingredients:
1 lb. ea. fresh rock cod, halibut, sword fish, mahi mahi, sea scallops, clams, and mussels
4 cloves garlic, minced	8 large prawns
2 T. fresh fennel, finely chopped	1 large Dungeness crab
2 T ea. onion & leeks, finely chopped	1 lobster tail
Pinch saffron	6 oz. calamari
2 bay leaves, crushed	6 cups fish stock
1/2 cup olive oil	Salt & pepper to taste

Preparation:
Sauté garlic, fennel, onion, leeks, saffron, bay leaves, salt and pepper with olive oil in frying pan until vegetables are transparent. Set aside. Cut all fish into 1 inch cubes and scrub shellfish. Place seafood, fish stock and vegetable mixture in 6-quart saucepan. Cook on high for about 15 min. or until clams open. Serve with fresh garlic French bread.