Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). Salty's variation of this classic contains clams, mussels and Dungeness crab served in an aromatic saffron broth

Recipe: Salty's Northwest Seafood BouillabaisseIngredients
1 tablespoon olive oil
1 tablespoon tomato paste
1 fennel bulb, chopped
1 carrot, peeled and chopped
3 celery stalks, chopped
1 sweet onion, chopped
4 each Roma tomatoes, chopped
1 pinch chili flake
1 pinch celery seed
12 ounces clam juice
1 quart water
1 pinch saffron
1/2 tablespoon salt
2 pounds clams, Manila
2 pounds mussels
2 each Dungeness crab, cleaned and cracked
3 tablespoon butter, unsalted

Directions
Heat a large pot to medium heat.
Add olive oil, tomato paste, carrot, celery, onion and tomato. Cook for 10 minutes.
Add chili flake, celery seed, clam juice, water, saffron and salt. Cook for 8 minutes
Add seafood and cover. Cook until clams and mussels are open.
Pull pan off heat and add butter and stir in.
Serve with fresh bread.