Bouillabaisse

1. Preheat oven to 350°. Brush both sides of baguette slices with butter; place in single layer on rimmed baking pan. Bake 12 minutes or until golden brown and toasted

2. In large saucepot, heat oil over medium-high heat. Add fennel and leek; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Reduce heat to medium; stir in potatoes, tomatoes with their juice, stock, brandy, salt and saffron, if desired. Cover and cook 15 minutes or until potatoes are tender and liquid has reduced by a quarter, stirring occasionally; reduce heat to medium-low

3. If using lobster tails, with scissors, cut underside of tail shells lengthwise down center; with fingers, spread shells apart slightly. Add lobster tails to saucepot; cover and cook 4 minutes. Add cod and halibut; cover and cook 2 minutes. Add clams, mussels, scallops and shrimp; cover and cook 5 minutes or until lobster, scallops and shrimp turn opaque throughout, internal temperature of fish reaches 145°, and clam and mussel shells open. Makes about 15 cups

4. Serve Bouillabaisse with toasted baguette slices.

5. If using a larger lobster tail (6-8 ounces), cook 1 minute longer before adding the rest of the seafood/fish. Once Bouillabaisse is finished cooking, use scissors to cut the tail lengthwise in half, then crosswise in half and return to saucepot

• 7 g Total fat
• 2 g Saturated fat
• 67 mg Cholesterol
• 935 mg Sodium
• 30 g Carbohydrates
• 3 g Fiber
• 5 g Sugars
• 17 g Protein