Ingredients: 4 large scallops,8 oz Atlantic cod, cut into large pieces,4 oz halibut steak, cut into large pieces,12 littleneck clams,8 large shrimp, peeled and deveined, tails on,4 cups of fish stock or clam juice,4 oz fingerling or small Yukon gold potatoes, washed and cut to about 1-1 ½ inch size,1 of 14.5 oz canned crushed tomatoes,A pinch of saffron threads,½ C white wine,3 or 4 garlic cloves, skinned and minced,1 small fennel bulb, sliced thin and fronds reserved for garnish,1 red onion, sliced thin,2 T good olive oil,¼ C sour cream,¼ C mayonnaise,2 T crushed garlic,1 T fish stock or clam juice,Juice of ½ lemon,1 t sweet paprika,1 pinch saffron,1 pinch cayenne pepper,Several grinds of black pepper,Garlic French bread, baguette or other dipping bread
Instructions:
- In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.
- Remove from refrigerator and let warm to room temperature during last half hour of cooking.
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