Recipe for Northwest Bouillabaisse 
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Yield:
1
Ingredients:
Amount Ingredient
Bouillabaise: ----------------
1 x shellfish (clams, scallops, mussels, prawns, oysters as available or preferred)
1 x Fish (salmon, halibut, snapper, rockfish as available or preferred - cut into bite-size pieces)
3 tbl olive oil
2 x leeks, washed and sliced (white and green parts)
1/2 cup onion (chopped)
1/4 cup parsley (chopped, lightly packed)
2 tsp garlic (minced)
1/8 tsp fresh thyme
1/8 tsp sage, rubbed
1 pch saffron
1 x orange (zested and juiced)
2 x 28-ounce cans pear tomatoes
4 cup fish stock (clam juice may be used if necessary as a poor substitute)
salt to taste
1/2 tsp white pepper
----------------- Sauce rouille: ----------------
1 x egg
3 tbl wine vinegar
2 sm dried chiles, crumbled
2 clv garlic
1/2 tsp salt
1 tbl fine bread crumbs
Instructions:
Instructions: Bouillabaisse directions:
Saute leeks and onions in olive oil until wilted. Add parsley and garlic; cook on medium heat, stirring until combined. Add thyme, sage and saffron, stir and cook 1-2 minutes. Add orange zest and juice, tomatoes and fish stock. Season with salt and white pepper. (Base may be made ahead to this point and refrigerated).

At time of service, bring base up to simmer. Add desired shellfish, then fish (the more variety the better). Cook until all seafood is just done. Serve in medium-size bowls accompanied by garlic crostini (thinly sliced French bread brushed with olive oil and crushed garlic toasted on grill or in oven) and Sauce Rouille (to be swirled to taste into Bouillabaisse).

Sauce directions:
Blend all ingredients in food processor until smooth. Scrape down sides. With machine running, pour in 1 cup of olive oil to emulsify. Cover and chill several hours before serving.

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