Recipe for Skagit Bouillabaisse 
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Yield:
16
Ingredients:
Amount Ingredient
4 lb whitefish fillets -- cut into 1 or 2" pieces
2 lb bay scallops
24 x steamer clams -- steamed and drained. Reserve the
nectar
24 x blue mussels -- steamed and drained
2 lb shrimp -- shelled and deveined
Olive oil
3 med onions -- chopped
4 stalk celery -- chopped
1 whl green pepper -- diced
2 whl carrots -- sliced
3 clv garlic -- minced
2 cup dry white wine
2 cup clam nectar or fish stock
2 lrg canned whole tomatoes -- cut up
1 qt tomato juice or Snappy Tom
1 dsh hot pepper sauce
1 tsp saffron
1/2 tsp fennel seed -- crushed
2 whl bay leaves
1/4 cup minced fresh parsley
Instructions:
Instructions: Heat olive oil in a large skillet or soup pot. Add onions, celery, green pepper, carrots, and garlic. Saute until transparent, about 3 minutes.

Add wine, clam nectar, tomatoes and their juice, tomato juice, hot pepper sauce, saffron, fennel seed, and bay leaves. Simmer for 5 minutes.

Add fish pieces and scallops. Simmer for 5-7 minutes. Stir in clams, mussels, shrimp and parsley. Simmer for 3-5 more minutes, until shrimp are tender and clams and mussels are heated through.

Spoon into large soup bowls and serve piping hot.

16 portions.

NOTES: A fantastic fish stew using local ingredients.

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