Ingredients Bouillabaisse

• 2lbs. White Fish
• 1 10 oz. Canned Clam
• ½ lbs. Raw Peeled, Tail-off Shrimp
• 1 lbs. Sliced Red Potatoes
• 1 Fennel Bulb
• 1 Large Leek
• 24 oz. Canned Tomato Sauce
• ¼ cup white wine
• 1 Pinch of Saffron
• Pinch of Salt and Pepper

Ingredients Rouille Sauce

• 2 tblsp. Saffron-flavored Fish Stock Concentrate
• 2 Garlic Cloves
• 1 Cup Best Foods Mayonnaise
• 2 tblsp. Fresh Squeezed Lemon Juice

In a large pot, sauté fennel, leeks, and saffron. Slice potatoes about a ¼ inch thick. Marinate fish in lemon juice and chili pepper.

When fennel is soft, add tomato sauce, clam juice, and white wine. Do not add the clams just yet or they will become chewy. Simmer over a high heat for about twenty minutes while stirring often. Add water if needed.

Take 2 tblsp. of the Saffron-flavored fish stock, put in a bowl and set to the side to cool. Add layers of slice potatoes on top of Bouillabaisse sauce. Cover and cook potatoes about twenty minutes or until done.

Add diced garlic cloves, lemon juice, and mayonnaise to the bowl of fish stock. Mix well and put this Rouille sauce into the refridgerator to cool completely.

Add fish and shrimp on top of Bouillabaisse. You'll want to wait until the last minute before adding the calms, or they will get too chewy. Cover and cook fish for about 10 minuutes or until it starts to break or flake apart.

Add the clams now. Simmer for one minute covered. Ladle Bouillabaisse into large dinner bowls, add the Rouille sauce on top, and serve with a side of your favorite sourdough bread. Don't forget the napkins, this can get a little messy.

Enjoy!