Berghoff Restaurant Bouillabaisse

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 quarts fish stock
• 2 cups canned diced tomatoes
• 1 cup celery, julienned
• 1 cup leek, julienned
• 2 bay leaves
• 1/8 teaspoon red pepper flakes
• 1 pinch saffron thread
• 48 mussels, debearded and scrubbed (3 pounds)
• 32 littleneck clams, scrubbed (3 pounds)
• 1 lb fresh salmon fillet, cut into 16 pieces
• 1 lb fresh halibut fillet, cut into 16 pieces
• 4 (4 ounce) lobster tails, shelled and halved
• 32 raw shrimp, peeled and deveined (1 pound)
• salt
• ground black pepper

Recipe

• 1 combine fish broth, tomatoes, celery, leeks, bay leaves, red pepper flakes, and saffron in a heavy 2-gallon stockpot.
• 2 simmer for 15 minutes.
• 3 add all the seafood.
• 4 cover and cook over medium heat for 5-7 minutes, or until shellfish open and remaining seafood is cooked through.
• 5 season with salt and pepper.