Bouillabaisse

Ingredients	4 Servings
2 quarts	Fish Stock/Water
2	Carrots (sliced)
2	Tomatoes (peeled, seeded, and cubed)
1/2	Leeks (sliced)
8 oz	Red Snapper (cubed)
4 oz	Crab Meat
12	Scallops (Bay)
4	Clams
4	Mussels
4 oz	Shrimp Meat
8	Prawns
Pinch	Saffron

Bouillabaisse is really fish soup made from the odds and ends of whatever seafood you have so a recipe doesn't really mean anything. The only essential ingredients that seem to be common are fish stock and saffron.

Depending on how salty the fish stock is you may want to water it down. Create a mixture of fish stock and water that is to your taste. Add the saffron and bring a little more than 2 quarts (some of it is going to boil off) and bring to a boil. Add the carrots and leeks. Bring back to a boil. Add snapper, mussels, and clams and put a lid on it. DO NOT OPEN for 10 minutes. At this point the clams and mussels should have opened. Open the lid and as quickly as possible throw away any unopened clams and mussels and add the rest of the ingredients. Put the lid back on and again do not open. Take the pot off the heat after 10 minutes and set aside for another 10 minutes but leave the lid on. Serve with some sliced French bread.