| Difficulty Level: | Serves 2  | Prep Time: 15 min  | Cooking Time: 25 min |

Bouillabaisse is a traditional French stew made by Marcelle fisherman, that consists of two French words verbs bolhir (to boil) and abaissar (to simmer). Here is our take on this beautiful dish.

8-10 oz. King Crab Cluster
2 each Scallops (10/20 count)
4 oz. Firm Fish (Cut Into 1'' Squares **Ex: Chilean Seabass**)
1 Tbs. Clam Base
2 Tbs. Olive Oil
1/2 Cup of Onion (Diced)
Pinch of Saffron
1 tsp. Fennel Seeds
1 Cup of Chopped Leeks (White and Light Green Part Only)
Kosher Salt (To Taste)
6 oz. Diced Can Tomatoes
1 1/4 Tbs. Tomato Paste
Cayenne Pepper (To Taste)
1 Cup of Dry Sherry
1 Tbs. Italian Parsley (Chopped)
How to prepare the dish:
  1. Combine Clam Base with hot water in a cup. Mix well until it dissolves and set aside.  
  2. In a large pan, heat olive oil over medium high heat and add onions.
  3. Mix well and cook over medium-high heat until golden in color.
  4. Add garlic, mix well and cook for 15-20 seconds.
  5. Add saffron and mix well, letting it absorb for a couple of seconds.
  6. Add Fennel, Leeks, Diced Tomatoes, a pinch of cayenne pepper and salt. Mix well and bring to a boil.
  7. Add wine, mix well, and bring to a second boil.
  8. Cover and reduce heat, simmer for 10-15 minutes.
  9. Once the sauce is reduced, add crab in a sauce pan and cook approximately 5-6 minutes.
  10. Add shrimp, scallops, mussels, fish and parsley and simmer for an additional 3 1/2 minutes.
  11. Discard and replace any shellfish that are closed.
How to assemble the dish:
  1. Place Crab in a bowl.
  2. Arrange mussels along the rim of the bowl.
  3. Place scallops towards center of the plate.
  4. Pour shrimp, fish pieces and sauce over.