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Title: Ted'S Grill Bouillabaisse
Yield: 6 Servings

Ingredients

      3 qt fish stock
      2 ea carrots; sliced diagonally
      4 ea stalks celery; sliced diag.
      1 ea clove garlic; crushed
      1 ea leek; in 1/4-inch slices
      4 ea saffron threads (or more)
      1 tb cornstarch
      1    salt, white pepper
      1    hot pepper sauce
      1    msg (optional)
      4 ea (8-oz) lobster tails
     12 ea medium unpeeled shrimp
     16 ea scallops
     12 ea clams; well scrubbed
      4 ea (5-oz) halibut fillets*
      4 c  clam juice
    3/4 c  flat beer
      2 c  dry white wine

Instructions

*Note: Halibut fillets should be about 1/2-in. thick.
Make fish stock by simmering 1 to 2 pounds heads and bones of
white-fleshed fish only in 2 to 3 quarts of water about 2 hours. Add
water as needed. Strain stock into large kettle. Add clam juice,
beer, carrots, celery, garlic, leek and saffron. Bring to boil,
reduce heat and simmer until carrots are crisp-tender. Combine
cornstarch with 1/2 cup wine and stir into simmering sauce. Simmer 5
minutes, then season to taste with salt, white pepper, hot pepper
sauce and MSG. Add lobster tails, shrimp (that have been split down
back and sand vein removed), scallops, clams and halibut. Add
remaining 1 1/2 cups wine. Bring to boil and boil 8 to 10 minutes or
until lobster is done and clams open. Serve in large bowls with
generous amounts of liquid. Serve garlic toast or hot crisp sourdough
bread slices with Bouillabaisse, if desired.

Ted's Grill, Santa Monica

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