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The most economical and time-efficient bouillabaisse recipe I've found is one adapted from Chef Scott Cutaneo of Le Petit Chateau in Bernardsville, N.J., and was originally seen on FoodNation with Bobby Flay. This recipe serves between six to eight people. Although the recipe suggests baking each fish separately, I think it's just as delicious when baked together.

1 pound sea scallops; bay scallops are fine but much smaller

1 pound medium to large shrimp, shelled and de-veined

1 pound mussels, scrubbed well, beards removed

3/4 pound red snapper fillets

3/4 pound monkfish fillets (or other white fish such as halibut or grouper)

1/4 pound butter

8 tablespoons olive oil

4 garlic cloves, minced

1 onion, diced

1 carrot, diced

1/2 leek, diced

1/2 celery stalk, diced

1/2 dry white wine

6 cups fish stock (vegetable stock also works)

2 tomatoes, peeled, seeded and chopped

1 can tomato paste (approximately 6 ounces)

20 threads of saffron

Fresh black pepper, to taste

2 small potatoes, peeled and diced

1/4 teaspoon anise seeds

2 fresh chervil sprigs

Preheat oven to 350 degrees.

Wash and clean the seafood. Cut snapper and monkfish into 1.5- to 2-inch pieces and place each type of seafood into individual baking pans, or lay seafood side-by-side in one pan.

Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek and celery, and sweat -- cooking without browning, covered over a low flame -- until vegetables are soft. Deglaze the mixture with the half-cup of white wine and reduce the volume by half on medium heat. Add cold water to the pot to cover the vegetables and heat mixture on medium heat. Add the stock, chopped tomatoes, tomato paste, saffron threads, chervil and freshly ground (or crushed) black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes, add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.

Fully cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes or until seafood is cooked through and the mussels have opened. Discard any unopened mussels. Add seafood and sauce from each pan to bowls. Serve immediately.

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