Recipe: Seafood Bouillabaise

bouillby William Pinner, chef/owner at The Fish Company // photo by Agnes Lopez

2 oz. olive oil
8 c. yellow onions (medium), chopped
2 c. green onions, chopped
½ inch
4 T. chopped fresh garlic
2 16-oz. cans diced tomatoes
6 c. of seafood stock
3 c. chablis or chardonnay
1½ T. fennel seed
1 bay leaf, whole
Pinch of saffron (Caution, a little goes a long way)
Zest of 1 orange
1 oz. tomato paste
¼ tsp. celery seed, ground
1½ T. sea salt
1½ T. black pepper
16-24 oz. whitefish
12-18 clams
12-18 mussels
20-30 shrimp
20-30 scallops
2-4 lobster tails

1. Sauté onions and garlic in the olive oil until translucent.

2. Bring all ingredients except seafood to boil. Reduce to simmer for 15 minutes.

3. Add clams, mussels, shrimp, scallops, whitefish and lobster tails. Simmer an additional 15 minutes or until seafood is cooked through. Clams and mussels should open when done.

Serves 4-6