N.American Bouillabaisse

In a stock pot or Dutch Oven liquid saute the onion, bell pepper, smoked saussage and the garlic for about 4 minutes. Stir in wine/broth and bring to a boil. Add tomatoes, clam juice, parsley/cilantro,oregano and red pepper flakes.
Cover, leaving the lid slightly ajar, and simmer stiring occasionally until the broth is rich and thick (about 20 - 30 minutes).

Add mussles, cover and continue simmering for 2 minutes. Remove the mussles w/ thongs as they open, setting them aside in a large bowl. Discard any mussles that do not open. Add the crab legs, return to a simmer and cook UNcovered until the crab is heated through (aprox 5 minutes). Remove crab w/ thongs and place with mussles. Add shrimp, fish and the green onion. Cover and simmer until the shrimp turns pink in color and the fish is opaque (aprox 2 - 3 minutes). Taste and adjust seasonings with salt and pepper. Now return the mussles and crab to the pot. Garnish w/ parsley/cilantro and coulee the oil over the dish.

1 chopped onion
1 seeded chopped green bell pepper
4 chopped cloves garlic
1cup dry red wine/white wine or broth
2, 14 oz can chopped plum tomatoes w/juice
8 oz clam juice
1/2 cup chopped parsley/cilantro
1/2 ts dry oregano
Red pepper flakes to taste
1 lb scrubbed, debearded mussles
1 lb crab legs in pieces
1 lb deveined lrg shrimp
1 lb firm white fish fillet
1 lb cubed low-fat smoked turkey saussage
1/4 cup chopped green onion
2 tbs 1st cold pressed olive oil

"Quand ca Bouille tu Baisse" !(French)
BOUILLABAISSE = when it boils...lower it ! (English)
The principle behind both fish stews is much the same : simmer the catch of the day in a rich broth, roll up your sleeves, grab a soup spoon and enjoy. This recipe, like many clasic Bouillabaisse recipes, calls for red wine in the broth, but feel free to substitute for white wine, beer or just broth.
The assortment of seafood can vary as well : If mussles are not available buy little clams. If you find scallops more appealing than shrimp then use 'em or both. Accompany this savory dish with toasted sourdough bread and lightly dressed salad of crisp greens or serve it on a bed of delicious Basmati rice. Can also go well on a bed of angel-hair pasta.

For a NewOrleans flare add okra with the saussage at the beginning and give it some zing with hot peppers or pepper sauce at the end.

For a NewEngland flare add some whole new potatoes and cobbed corn pieces at the beginning of the process.

Bravo la Bouillabaisse !

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