In 2007 I tried the bouillabaisse at a restaurant in St. Thomas and it was wonderful. So I decided to create it for New Years Eve Dinner and it was just as good. The broth consisted of leeks, onion, garlic, fennel fronds, tomatoes, orange rind, thyme, parsley and saffron along with fish bones, water and white wine. After simmering for just 30 minutes, I strained the broth and added lobster, shrimp, littleneck clams, mussels and grouper. I served this traditional French dish with crusty bread and Gruyere cheese and champagne.
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