Bouillabaisse for Four

with Chef Rert Rausch
Raw Seafood Ingredients:
One 1½ pound lobster  12 scallops
1 lb. mussels 12 little necks
12 medium shrimp  
 
Flavoring Ingredients:
4 tbs. finely diced onion 1 medium leek, diced
1 large carrot, julienned 1 tbs. garlic, diced
2 tomatoes-peeled, seeded, diced 1 fennel bulb, sliced
lg. pinch fresh parsley, chopped pinch of saffron
1 sprig fresh thyme dash of anise
1 qt. fish stock (Knorr or your own) 1 bay leaf
 
Fish Stock (boil for 30 min. and strain):
1 quart water  1 tsp dried thyme
2 lbs. fresh white fish bones 1 bay leaf
juice of one lemon 1/4 ts coriander
2 sprigs parsley 1/2 tsp. pepper 
Also visit our sister restaurants: The Paddock • Del Mar Bistro
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