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INGREDIENTS:

 
                               1 tablespoon olive oil 
                               1/2 pound chorizo (Spanish and not Mexican), cut into 1-inch pieces 
                               3 cups julienne onions 
                               2 cups diced potatoes, blanched 
                               1 cup juliennd red peppers 
                               1 cup julienned yellow peppers 
                               1/4 cup minced garlic 
                               4 cups chopped peeled and seeded tomatoes 
                               6 bay leaves 
                               1 pound lobster, split 
                               2 soft-shell crabs, cleaned 
                               1/4 pound shrimp, peeled and tail on 
                               1/4 pound mussels 
                               1/4 pound clams 
                               1 cup white wine 
                               Tabasco or other red pepper sauce to taste
                                pinch of saffron 
                               1/4 cup finely chopped parsley 
                               1/4 pound shucked oysters 
                               Salt and pepper 
                               1 cup garlic aioli in squeeze bottle 
                               2 tablespoons chopped green onions 
                               Small loaf of crusty bread 

                               In a Dutch oven, heat the olive oil. When the oil is hot, render the
                               sausage for 2 minutes. Remove the sausage and set aside. In a mixing
                               bowl, toss all the vegetables with the garlic. Season with salt and
                               pepper. Place one third of the vegetables evenly on the bottom of the
                               pot. Place one third of the tomatoes and 2 of the bay leaves on the
                               vegetables. Lay the lobsters, meat side down and the soft-shells on top
                               of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster.
                               Layer 1/3 of the vegetables and tomatoes on top of the lobsters. Season
                               the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the
                               remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer
                               1/2 of the chorizo over the shrimp. Lay the mussels and clams over the
                               tomatoes. Add the wine, saffron and parsley. Cover the pot and cook
                               for 30 minutes. Remove the lid and add the oysters during the last 5
                               minutes of cooking. Ladle the bouillabaisse in an over-sized platter.
                               Garnish with the aioli, green onions and crusty bread.

                               Yield: 4 to 8 servings 

 

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