Recipe Categories
Seafood 
Soup & Stews
Seafood Soup

James's Bouillabaisse

1 Alaskan Cod or Scarlet Snapper fillet (8 oz)
1 Turbot fillet or Chilean Sea Bass steak (about 8 ounces)
1 doz. Little Neck Clams
1/2 pound bay scallops
1 tablespoon olive oil
1 large onion, chopped or 1/2 cup dehydrated
2 cans (14.5-oz each) chicken broth
2 cans (14.5 oz each) diced tomatoes
2 bottles (8-oz each) clam juice
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon dried parsley
2 bay leaves
1 teaspoon garlic powder
1/2 teaspoon dried thyme
salt and cracked black pepper, to taste

Cut fish into 2-inch pieces. Wash clam shells with a stiff brush under running water. Heat oil in a 4-quart stock pot over Medium-High heat. Sauti onion 2 to 3 minutes. Stir all remaining ingredients, except fish, scallops and clams, into the pot. Bring to a boil. Reduce heat to Medium and simmer, covered, 10 minutes. Add fish and simmer, uncovered, 10 to 15 minutes. Fish is fully cooked when it is opaque (white) throughout. Clams are cooked when shells pop open. Simmer 1 to 2 minutes more if needed. Season to taste and serve immediately.
Serving Suggestions: Serve Bouillabaisse over Thick Slices of Toasted French Batard or Boiled Red Potatoes with a Cucumber and Red Onion Salad.

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