Bouillabaise
Throw some diced celery, onion, bell pepper, and garlic in a large stockpot. Turn the heat up and stir it until it starts to wilt down, and break a sweat. If they start to stick, add some olive oil. Do this for about 10 minutes.
Add some fennel root, diced up, if you like it, and a couple of bay leaves. Stir it up for a minute, and then add about a half gallon of shellfish or fish stock. If you don't have it, use chicken broth, but it won't be as good. Try not to do it half assed. Toss in some thinly sliced new potatoes. After about 5 minutes add some chopped up, seeded tomatoes. If you are lazy, open up a can of the stewed ones. Simmer for about 7 minutes, or while you get yourself a glass of wine.
Add a 1/2 lb of diced fresh fish filets (like flounder, redfish, trout, or snapper). Toss in 1/2 lb of shrimp, or if you "pick" like I do, add a whole lb. After a couple of minutes add some fresh oysters, a few softshell clams, and toss in some mussels. Add some fresh basil and parsley. Cook just until the oysters curl like Elvis' lip, and the shellfish open up. Add some crabmeat, stir, simmer, and adjust your seasonings. Use salt, pepper, cayenne, chervil, whatever you like.
Serve in large bowls topped with chopped green onion, and a loaf of french bread for dipping.
Ooh La La.
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