Bouillabaisse:
4 large scallops
8 oz Atlantic cod, cut into large pieces
4 oz halibut steak, cut into large pieces
12 littleneck clams
8 large shrimp, peeled and deveined, tails on
4 cups of fish stock or clam juice
4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size
1 of 14.5 oz canned crushed tomatoes
A pinch of saffron threads
½ C white wine
3 or 4 garlic cloves, skinned and minced
1 small fennel bulb, sliced thin and fronds reserved for garnish
1 red onion, sliced thin
2 T good olive oil
Aioli Substitute for Rouille:
¼ C sour cream
¼ C mayonnaise
2 T crushed garlic
1 T fish stock or clam juice
Juice of ½ lemon
1 t sweet paprika
1 pinch saffron
1 pinch cayenne pepper
Several grinds of black pepper
Garlic French bread, baguette or other dipping bread
