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Ingredients

• 2 pounds fish bones and heads
• 4 cups tomato juice
• 4 (8-ounce) bottles clam juice
• 1 1/2 cups dry white wine
• 1/2 teaspoon dried crushed red pepper
• 8 garlic cloves, minced
• 14 wax-myrtle leaves
• 1/2 teaspoon saffron (optional)
• 2 tablespoons Pernod or anise-flavored liqueur
• 1 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 1 tablespoon chopped fresh parsley
• 6 crabs, cooked or alive
• 1 pound fresh catfish fillets
• 1/2 cup hearts of palm, chopped
• 1 cattail stalk, finely chopped
• 1 ear fresh corn, cut from cob
• 1 small onion, chopped
• 1 fish bouillon cube (optional)
• Hot sauce (optional)
• 1/2 cup samphire
• 1/2 cup chopped sea rocket
• 24 small clams, scrubbed
• Garnish: Crab claws, samphire, sea rocket

Description

Larc Prepares His Wild Bouillabaisse With Foraged Mudminnows, Ladyfish, Pinfish, Small Mullet, Fiddler Crabs, Blue Crabs, And Clams. We Adapted His Recipe To Include Seafood Ingredients That Are More Readily Available.

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