Seafood Steward's

Victoria B.C. Bouillabaisse (serves 8)

Ingredients

1/2-cup extra virgin olive oil, 2-large onions (chopped), 8 large garlic cloves (finely minced), 2-large carrots (peeled and diced), 4-large celery ribs - thinly sliced on the bias, 1/2-cup shallots (diced), 1-green bell pepper - cut into thin strips about 1" long, 1-red bell pepper - cut into strips about 1" long, 1-Bay leaf, 1-Tablespoon basil, 1-Tablespoon oregano, 1 Tablespoon thyme, 1 teaspoon orange zest, 1-teaspoon red pepper flakes, 1/2-cup white vermouth, 6-8 cups fish or chicken stock (start with 6), 1-28 ounce can tomatoes (Italian style plum, chopped), 1-cup orange juice, 2-teaspoons saffron, 1-cup parsley (chopped and loosely packed - divide in half), 16 mussels (well washed with beard removed), 16-steamer clams (well washed), 1/2-pound squid (cleaned and cut into rings or strips, 16 large shrimp (21/25 or 16/20, peeled and deveined with tail on), 16 large scallops, 2-pounds white fish fillets with bone and skin removed and cut into 1" square pieces, 16 Dungeness crab legs (cooked & cracked), salt & pepper to taste.

NOTE ON FISH - for best results, use fish with a firm texture.  Try using one or a combination of the following: Grouper, Tile fish, Snapper, Monk fish, Halibut or Pacific Rock fish.

Directions:

Place olive oil in thick bottomed stock pot over medium/low heat.  When oil is hot, add onion, garlic, carrots, celery, shallots, peppers, bay leaf, basil, oregano, thyme, orange zest, and red pepper flakes.  Stir frequently.  Cook until all vegetables are tender.  Continue cooking until the mixture reduces about 40% in volume.

Once mixture is reduced, add vermouth, stock, tomatoes, orange juice, saffron and 1/2-cup parsley.  Cover and bring to a gentle simmer.

Because the seafood you will be adding all have different cooking times, add them as follows for best results. First, add mussels, clams and squid.  As soon as stock returns to a simmer, add shrimp, scallops and fish.  When stock returns to a simmer, add crab legs and remaining parsley.  Reduce heat to low and allow to steep for 12-15 minutes. 

The richness and variety of flavors and textures of the soul-warming dish beg to be enjoyed with good bread, good wine and good friends!  Try an extra crunchy San Francisco sourdough or crusty Chibata.  For wine, merlot is perfect.  And for friends... the choice is yours!  Enjoy.

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