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This shellfish stew with an aromatic broth is so easy to master. There are many, more long-winded recipes for this same dish, but this recipe cuts right to the chase and allows you to sit down and eat within 45 minutes. This recipe can serve six, but I still make the same amount whether it's for two, three, four people, or just me.

1/4 cup olive oil
1 medium onion, chopped
1 stalk of celery, chopped
1 leek, sliced thin
2-4 cloves of garlic, chopped
1 bay leaf
1/2 teaspoon thyme
2 cups crushed (canned) tomatoes
1/4 cup chopped fennel bulb
1/4 cup chopped parsley
1 cup bottled clam juice
1 cup dry white wine
A few strands of saffron
1 fish bouillon cube
12 mussels
12 clams
12 bay scallops
12 gulf shrimp
1 lobster tail
1 pound halibut (optional)
6 slices French bread or sourdough

First start on the aromatic broth by heating the oil in a large stockpot and stirring in the onion, celery, leek, garlic, bay leaf and thyme. Cook over medium heat for 5 to 10 minutes or until onions and leeks are tender.

Stir in crushed tomatoes, clam juice, wine, fennel, parsely, saffron and fish bouillon cube. Cover pot with tight fitting lid and cook for 15-20 minutes.

Add in all the shellfish and the optional halibut cut into 2 inch pieces. Cover pot again and cook for 15 to 20 more minutes until all seafood is done and all shellfish are open.

Discard any shellfish that have not opened after a full 20 minutes of cooking. Discard bay leaf.

Start each bowl with a thick slice of bread. Divy up seafood between bowls (each bowl gets 2 of each shellfish, a chunk of lobster tail and a few chunks of fish). Ladle in lots of the nice broth.

NOTE: I will reserve a few scallops and sear them in a fry pan to garnish each bowl. I will also julienne some zucchini, steam it and top each bouillabaise with them for some green and added nutrients.

I used to make a bouillabaisse that took 24 hours of simmering seafood shells to create the base broth. The bouillabaisse was fantastic and I was looking for the recipe as I lost it. I ran into yours doing a search online and thought I’d give it a try because it was so fast – and lo and behold – it tastes exactly the same. It’s unbelievably wonderful! I’m going to try other recipes of yours as if you can make bouillabaisse easy, I’m sure everything else is terrific too.

Gotta hand it to you. Your menus continue to be appealing and just down right good tasting.
We did the strawberry cake earlier this year and I never responded but with today's "boullaibase".....superb and so easy.
Keep up the good work. Also, we love the way you present the items on channel 11.

Subj: Re: Boullibaise
To: Pulpkitchen

Thanks for the boullibaise recipe. I made it yesterday and as you said it was delicious. My family always rate my new experiences in cooking as "A KEEPER".

This definitely is A KEEPER_KEEPER. Thanks again.
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