Bouillabaisse

Ingredients

• 14 c olive oil
• 3 Tbsp leeks chopped
• 2 Tbsp chopped onion
• 3 cloves garlic minced
• 3 large tomatoes seeded and chopped
• 1 Tbsp orange peel
• pinch of saffron
• 1 bay leaf
• 2 sprigs parsley
• 2 Tbsp Great San Francisco seafood bouillabaisse seasoner
• 1 c clam juice
• 1 12 c water
• 8 mussels cleaned
• 4 clams cleaned littlenecks
• 14 lb squid cut in strips
• 1 lb monkfish diced
• 12 lb large shrimp cut in half
• 3 Tbsp Pernod
• 2 Tbsp parsley chopped

Directions

1. Combine first 10 ingredients in large stock pot and cook over moderate heat until vegetables are softened
2. Add clam juice and water and bring to brisk boil
3. Add shellfish monkfish and then squid
4. Cover and gently simmer until fish is cooked
5. Stir in Pernod and sprinkle with parsley just before serving