Original Recipe courtesy of Chef Geoff Gunn at the 2005 Taste of Tillamook County

Northwest Bouillabaisse

Ingredients

1 dozen mussels (scrubbed & debearded) 1 dozen clams (cleaned)
1 pound crabmeat (cleaned) 1 dozen medium shrimp (peeled with tails on and deveined)
1-14.5 oz. can diced tomatoes (drained) 1-6 oz. can tomato paste 
1 Cup tomato juice 1 large onion (chopped)
4 garlic cloves (chopped) 2 garlic cloves (halved)
6 Tbsp. olive oil 1/3 Cup fennel fronts (finely chopped)
1 bay leaf 1 Tbsp. sea salt
1/2 Tsp. black pepper 1 Cup clam juice
8 Cups chicken broth 1 loaf French Bread (sliced 1/4 inch thick on bias)
   
1. In a large sauce pot, heat 2 Tbsp. of olive oil over medium heat. Sauté onion, garlic and fennel until soft. Add clam juice, chicken broth, diced tomatoes, tomato juice and tomato paste. Stir until smooth. Add sea salt and pepper to taste. Simmer on low heat for 15 minutes. 
2. While sauce is simmering, heat remaining 2 Tbsp. olive oil in sauté pan over medium high heat. Sauté mussels and clams until the shells open. Add shrimp and cook until shrimp turns pink.
3. Add all seafood including crab to simmering broth mixture and continue to simmer for 2-3 minutes..
4. Rub French Bread slices with the halved garlic and drizzle with olive oil. Place on baking sheet. Toast in 400 degree oven for 3-4 minutes or until crisp.
 
5. Server Bouillabaisse in large, warmed bowl with grilled French Bread.

4 SERVINGS.