Instructions: 1. Combine the soup ingredients in a 12-quart (or larger) stockpot. Bring to a boil. Reduce heat and simmer for 2 hours.

2. Add the seafood. Simmer 30 minutes longer.

Cooks note: Scharf varies the seafood ingredients, sometimes adding a couple of lobster tails or Alaskan king crab legs. The cooking time remains the same.

A classic bouillabaisse draws its rich flavor from a stock made from slow-roasted clam, mussel and shrimp shells. To cut preparation time from days to minutes, I use clam juice to achieve a quick, flavorful stock. You can also use Clamato juice.

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