Bouillabaisse (as seen on The French Chef)

fish stock* or
1 quart clam juice

1/2 c olive oil
2 c chopped onions (or 1 c onions and 1 c leeks)
2 c chopped tomatoes

1 t basil
1/2 t fennel
2 1" pieces dried orange peel
2 large pinches of saffron
1/2 bulb garlic, chopped

parsley
French bread

Assortment of seafood including some of each of the following:
gelatinous fish such as cod and halibut
flimsy fish such as sun fish and perch
mussels (soaked and beards removed)
clams (soaked)
scallops
other possibilities: rockfish, eel, flounder, porgy, striped bass

Begin by sauteing the onions in olive oil in a large stock pot. When onions begin to soften, add tomatoes. Add spices to the stock pot. To pot add 2 1/2 quarts of fish stock* or 1 quart clam juice and 1 1/2 quart water. Slowly bring to a boil, let boil for 40 min. Salt to taste.

Strain the stock. Put stock back on heat, return to a boil and let boil 15min.

Place big pieces of gelatinous fish in the stock first, let boil for 5 min then add flimsy fish. Mussels, clams and scallops go in at the same time as the flimsy fish. Fill the stock with seafood until the stock just covers everything. Boil with shellfish for 5 min.

While stock is boiling, preheat oven to 325. Cut loaf of bread into slices and toast in oven. Place toasted bread in the bottom of soup tureen. When shellfish oven, pour bouillabaisse into tureen and sprinkle parsley on top. To serve, put a selection of fish in each serving bowl and spoon soup and bread over top.

Pair with a white Riesling or Rose wine.

*Fish Stock: Boil 1 fish head, 4-5 lbs bones and fish trimmings.