Bouillabaisse California Style

as prepared by Chef John Pisto and featured on KHSL-TV, Chico...

Serves 4 - 6

Use a selection of fresh, in-season California seafood (the following are suggested for example)

1 pound each: California rock cod (Pacific snapper), swordfish, white seabass, clams, mussels, sea scallops cleaned and deboned as necessary.
1 large California crab, cracked and portioned
1 California spiny lobster tail, cut into pieces
8 large California spot prawns or 12 - 20 ridgeback prawns
6 oz. California calamari (rings and tentacles), cleaned
4 cloves garlic, minced
1 tsp. fresh fennel, finely chopped
1/2 cup onions, chopped
1/2 cup leeks, chopped
2 bay leaves, crushed
pinch of saffron
olive oil
8 cups fish stock
salt and black pepper
garlic croutons

In a large frying pan, saute garlic, fennel, onion, leeks, saffron, bay leaves, salt and pepper in olive oil until vegetables are transparent. Set aside. Cut all fish into 1-inch cubes and scrub all shellfish. Place seafood, fish stock and vegetable mixture in a 6-quart saucepan. Cook on high heat for 20-25 minutes or until clams open. Serve Bouillabaisse California Style with fresh, crusty Italian bread.