Recipe: Bouillabaisse Bay View [edit]

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Yield: 4 servings

2	ounces olive oil
4	ounces butter
1	medium onion, sliced or chopped
1	medium leek, shredded
1	lrg tomato
4	clv garlic, crushed
1	head fresh fennel bulb, chopped
1	medium carrot, peeled and julienned
1	cup dry white wine
	to taste salt and pepper
1	pch cayenne pepper
1	pch saffron
1	teaspoon orange peel
1	teaspoon lemon peel
	sprigs of parsley, chopped
16	ounces fish stock
8	baby lobster tails
16	clams, scrubbed and cleaned well
16	mussels, scrubbed and cleaned well
16	prawns, shelled and de-veined
1	pound x half scallops
	halibut or any other firm fish

Step 1	1.Heat oil and butter in a large casserole.
Step 2	2.Add onions and sweat over medium heat without browning. Add the leeks, garlic and carrot and cook for 5 minutes.
Step 3	3.Add the fennel, tomatoes, half of the lemon and orange peel, wine, fish stock, salt, pepper, cayenne and saffron - bring to a boil.
Step 4	4.Add the seafood and cook just until the shells open.
Step 5	5.To serve, pour the bouillabaisse stock in a bowl or a suitable dish and arrange the seafood carefully and decoratively. Sprinkle with fresh chopped parsley and remainder of lemon and orange peel.