Quill & Parchment: San Poil Bouillabaisse

San Poil Bouillabaisse
from the kitchen of Stella Runnels

4 tablespoons extra virgin olive oil
1 white onion, chopped
4 scallions, chopped with greens
4 large tomatoes, peeled and quartered
6 garlic cloves, minced
2 dozen fresh clams, with juice
1 pound scallops
1 8 oz. jar of oysters, with juice
1/2 pound smoked ham
3 lobster tails
1 16 oz. tin of crab meat
1 cup chicken broth
4 carrots julienne
2 hands full green beans
2 turnips, sliced
1 tablespoon fresh oregano
1 tablespoon fresh basil
Seafood seasoning to taste
1 tablespoon hot sauce

In a large soup cauldron, sauté the onions, scallions and garlic. Add the tomato quarters and cook over low heat for 5 minutes. Add the clams, scallops, ham and oysters along with any juice. Stir in and simmer for a few minutes, adding the oregano, basil, seafood seasoning and broth. Next add the lobster tails, the crab, carrots, green beans and turnips. Mix well. Bring to a good boil so the seasoning mixes with the fish, for 2 or 3 minutes.

Note: You may also use an entire lobster in place of the less expensive more readily available lobster tails. The whole lobster should be cooked along with the garlic and onions. Crack the lobster and return pieces to pot before serving.

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