INGREDIENTS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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