Recipe: Mediterranean Fish Stew (Bouillabaisse) (Good Housekeeping magazine, 1980's)

MEDITERRANEAN FISH STEW (BOUILLABAISSE)

2 pounds boneless cod or scrod
1 pound sea scallops
1 pound large shrimp
1 dozen littleneck clams
1 dozen medium-sized mussels
3 medium leeks
3 cups water, divided use
2 tablespoons vegetable oil
1 clove garlic, minced
2 cans (16 ounces each) tomatoes
3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon saffron threads
2 tablespoons chopped parsley

Cut cod into 1 1/2-inch pieces. Rinse scallops with running cold water to remove sand from crevices; slice each scallop horizontally in half. Shell and devein shrimp; rinse with running cold water. With stiff brush, scrub clams and mussels under running cold water to remove any sand; remove beards from mussels. Rinse leeks to remove sand; cut into 3/4-inch pieces.

In 8-quart Dutch oven or saucepot over high heat, heat 1 cup water to boiling; add clams and mussels; heat to boiling. Reduce heat to medium; cover and cook until shells just open, about 5 minutes, stirring occasionally.

With slotted spoon, remove clams and mussels to large bowl. Rinse each clam and mussel in cooking broth to remove any sand. Let broth stand until sand settles to bottom of Dutch oven. Pour clear broth into bowl; discard remaining broth. Wipe Dutch oven dry.

In same Dutch oven over medium heat, in hot oil, cook leeks and garlic until leeks are tender. Add tomatoes with their liquid, salt, thyme, saffron, 2 cups water, and reserved clam broth; heat to boiling.

Add cod, shrimp, and scallops; heat to boiling. Reduce heat to medium-low; cook, uncovered 5 to 8 minutes, until fish flakes easily, shrimp turn pink and scallops are opaque. Add clams and mussels; heat through.

Makes 12 servings
Source: Good Housekeeping magazine, December 1985