Recipe for Bouillabaisse Bay View 
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Yield:
4 people
Ingredients:
Amount Ingredient
2 oz olive oil
4 oz butter
1 med onion, sliced or chopped
1 med leek, shredded
1 lrg tomato
4 clv garlic, crushed
1 head fresh fennel bulb, chopped
1 med carrot, peeled and julienned
1 cup dry white wine
to taste salt and pepper
1 pch cayenne pepper
1 pch saffron
1 tsp orange peel
1 tsp lemon peel
sprigs of parsley, chopped
16 oz fish stock
8 x baby lobster tails
16 x clams, scrubbed and cleaned well
16 x mussels, scrubbed and cleaned well
16 x prawns, shelled and de-veined
1 x half pound scallops
Instructions:
Instructions: 1.Heat oil and butter in a large casserole.

2.Add onions and sweat over medium heat without browning. Add the leeks, garlic and carrot and cook for 5 minutes.

3.Add the fennel, tomatoes, half of the lemon and orange peel, wine, fish stock, salt, pepper, cayenne and saffron - bring to a boil.

4.Add the seafood and cook just until the shells open.

5.To serve, pour the bouillabaisse stock in a bowl or a suitable dish and arrange the seafood carefully and decoratively. Sprinkle with fresh chopped parsley and remainder of lemon and orange peel.

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