Saffron Bouillabaisse

2 tablespoons olive oil

1 cup finely chopped yellow onion (from about 1 medium onion)

1 cup thinly sliced leek (white part only; from about 1 medium-large leek)

1 tablespoon minced garlic (from 3-4 medium cloves)

1 cup finely chopped carrot (from 3-4 medium carrots)

1 cup potatoes chopped

1 sprig thyme

1 bay leaf

2 pinches saffron

2 8-ounce bottle clam juice or a 16 oz nice fish sauce nice fish stock if you have it

2 whole scallops

4  whole peeled shrimp

3 cups water

zest of an orange

2 small plum tomatoes

½ cup white wine

Sauté veg and saffron in olive oil, add the rest ingredients and cook for two hours and then puree and strain through a fine strainer.

Recipe by Chef Lawrence Kocurek of the Hotel W’s Trace restaurant, Austin, Texas