Cassis Bouillabaisse

Extra-virgin olive oil

Salt and freshly ground pepper

2 onions , chopped

1 carrot, chopped

1 stalk celery , chopped

1 cup tomato paste

6 ounces white wine

1 gallon vegetable stock or water

3 tomatoes , chopped

1 sprig fresh dill

Juice of 1 lemon

1 pinch saffron

1/2 bunch fresh basil

1/2 bunch fresh parsley

1 pound clams

1 pound mussels

1 cup extra-virgin olive oil

12 shrimp

8 scallops

Four 3-ounce pieces fresh fish, such as a grouper and salmon

2 lobster tails, cut in half

1 pound diced cooked potatoes

1 cup freshly diced tomatoes

1/2 cup chopped fresh basil , chives and scallions

1 bulb fennel , shaved

Croutons, for garnish

Saffron aioli, for garnish (a mixture of roasted garlic,saffron, mayonnaise, lemon juice and salt and pepper)

Saffron aioli, for garnish (a mixture of roasted garlic ,saffron, mayonnaise , lemon juice and salt and pepper)

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.