Bouillabaisse New Orleans

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   ["MARINATE SEA BASS FOR 2 HOURS:", "Cut sea bass into serving pieces...not too small...and place in a flat glass dish. Brush fish with olive oil. Add salt, pepper, and ""sprinkle"" with dried thyme and crushed bay leaves. Turn fish over and repeat. Cover with plastic wrap and marinate 2 hours or longer in refrigerator.", "", "DIRECTIONS:", "To start making the stock, place red snapper, 8 cups water, and 1 bottle of clam juice in a GIANT pot. Boil 45 minutes. Drain and place liquid back into pot. (Snapper can be deboned and added back into stock, if you wish...but there's more than enough seafood without it.)", "Add 1/2 cup olive oil to stock. Add lemon juice, minced onions, parsley, cilantro, minced garlic, tomatoes, and green pepper. Add salt to taste and simmer (partially covered) for 45 minutes. Stir occasionally to prevent any sticking. This part can be made earlier in the day and let stand.", "", "BEFORE SERVING: (Allow 35 or so minutes before sitting down...)", "Reheat broth, if necessary. Add sea bass, removing some of the bay leaves. Add clams, scallops, crabmeat, shrimp, lobster tails, and pimiento. (Add the 4th bottle of clam juice if more broth is needed.) Let simmer-not boil-until seafood is done and clam shells are open...15-20 minutes.", "", "DISSOLVE 1/8+ rounded teaspoon saffron in 1/4 cup white wine. Add to pot of seafood. Stir gently to distribute seasonings. Right before serving, stir in remaining 1/2 cup white wine. Can let ""stand"" under extremely low heat (set pot half-off heat source), partially covered.", "", "Place in large bowl with ladle and tongs or let guests help themselves directly from the pot.", "", "I freeze any leftover Bouillabaisse broth after removing all shells and discarding any leftover clams. Then all I have to do is buy more shellfish (clams, shrimp, lobster) to add to the defrosted broth when I want an effortless gourmet dinner."]

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