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| 1/4 Tasse | olive oil |
| 1 Tasse | celery chopped |
| 1 Tasse | onion chopped |
| 1 Tasse | Chopped leek; (white part only) |
| 2 | Cloves garlic minced |
| 1 Teelöffel | thyme |
| 1 | Bayleaf |
| 1/2 Tasse | parsley leaves fresh, chopped |
| 1 Dose | (28 oz) whole tomatoes |
| 1/2 Tasse | white wine |
| 1/2 Tasse | water |
| 1 Tasse | Bottled clam juice |
| 4 Tropfen | tabasco |
| 1 Prise | saffron optional |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 | Inch piece orange peel |
| 1 x ca. 450 g | Fresh red snapper; striped bass or other firm white fish cut into chunks |
| 18 | Mussels; scrubbed & debearded |
| 18 | Raw shrimp; peeled & deveined |
| 12 | Sea scallops |
| 18 | Littleneck clams; scrubbed well |
| 1/4 Tasse | Courvoisier. |
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Recipe from "En Appreciation du Cognac" a recipe booklet from Courvoisier
Heat olive oil in a large 6 qt. Pot. Add celery, onion, leek, & garlic & saute until vegetables are soft, about 5 minutes. Add remaining ingredients, except seafood, to pot. Break up tomatoes with a spoon. Bring to a boil, reduce heat & cover. Cook for 20 minutes.
Add fish & shellfish, placing the heavier shellfish on the bottom. Bring to a boil, reduce heat and cook just until fish is done, about 10 minutes. Add courvoisier. Serve with crusty french garlic bread.
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