This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons’ version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.

　　

Ingredients

serves 8

　　2 pounds mussels

　　2 cups water

　　2 pounds firm fresh fish fillets such as grouper or striped bass (ask your local fishmonger for additional suggestions)

　　3/4 cup olive oil

　　1 1/2 tablespoons finely chopped garlic

　　1 1/2 cups chopped onions

　　5 Roma tomatoes, peeled and sliced, or 2 cups canned Italian tomatoes

　　2 teaspoons fennel seed

　　1/4 teaspoon saffron

　　1 tablespoon, plus 1/2 teaspoon kosher salt

　　1 1/2 teaspoons freshly ground pepper

　　5 cups boiling water

　　One 8-ounce bottle clam juice

　　4 whole crabs, cut in half

　　1 pound unpeeled shrimp

　　1 loaf French bread

　　Butter

　　

Step 1

Wash and scrub the mussels in cold water. Bring 2 cups of water to a boil in a large, heavy pot. Add the mussels and cover the pot. Steam for 6 to 8 minutes, or until the mussels open. Discard any mussels that didn’t open. Remove from the heat and set aside. Cut the fish into 1-inch thick slices. Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels and their broth to the pot along with the shrimp, and boil for an additional 5 minutes.

　　

Step 2

Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table. If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.

　　Paula Deen's Kitchen Classics