As Seen on California Living: Executive Chef Ken Schloss

Inn at the Tides, Bodega Bay, CA

Bodega Bay Bouillabaisse:

1 lb. Live lobster, tail sections and claws, cleaned and cracked

1 lb. Dungeness crab, cleaned and cracked

24 each - raw shrimp, cleaned peeled and deveined

18 each - mussels, washed

1/2 cup lean smoked ham, julienne

8 medium tomatoes, seeded and diced

1 lemon, juiced

**1 Qt. Fish Stock (lobster body and shrimp shells are used in stock)

1 cup dry white wine

2 medium red bell peppers, diced

1 cup onions, diced

2 Tbs. garlic minced

2 bay leaves

1/8 tsp. saffron threads

1 tsp. salt, fresh ground pepper

3 Tbs. chopped fresh parsley

Procedure:

-In a heavy stockpot or casserole, saute the onions, garlic and red bell peppers until soft.

-Add the smoked ham, tomatoes, bay leaves, saffron, salt & pepper.

-Add the stock, wine, and lemon juice and cook for ten minutes

-Add the shellfish, cover and cook for an additional 15 minutes.

-Remove from heat and add chopped parsley.

Serve immediately & ENJOY!!!

*Note: seafood may be substituted based on availability.

**Simple Fish Stock Recipe:

2 whole white fleshed fish, 1 Lb each

1/2 cup dry white wine
8 cups water
1 carrot, peeled
1 onion, peeled
1 celery stock
6 parsley stems without leaves
6 thyme sprigs or 3 rosemary sprigs
1 tsp black peppercorns
1 bay leaf

In a large stock pot, combine fish frames and heads (reserving fillets for later), wine, water, carrot, onion and celery. Cover and bring to a boil.

1. Turn down the heat to medium, uncover, and simmer 20 minutes skimming the foam that rises to the top.
2. When the foam stops rising, add parsley stems and thyme sprigs, peppercorns, and bay leaf. Simmer gently uncovered 20 more minutes. Take off heat. Strain in a colander pressing hard on the solids. You should end up with about 6 cups of stock.

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