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Bouillabaisse With Red Pepper Rouille - Recipe Cost

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2 bot (8 ounce. each) clam juice and sufficient water to equal 4 1/2 c.

1/2 lb sea scallops Lemon zest for garnish, if you like

2 x baguettes, sliced and toasted Red Pepper Rouille (recipe follows)

Ingredients	Per Serving Qty	Common Price	Price per Serving
3 Tbsp. extra virgin olive oil	1 1/2 teaspoons	$5.99 per 16 fluid ounces	$0.09
1 c. thinly sliced fennel or possibly celery	2 tablespoons	$2.10 per pound	$0.07
1/2 c. sliced leeks, white part only	1 tablespoon	$1.88 per pound	$0.03
1 lb small new potatoes, sliced 1/4 inch thick	2 2/3 oz	$1.09 per pound	$0.18
1 c. sliced carrots	2 tablespoons	$1.49 per pound	$0.07
1/2 c. canned diced tomatoes, liquid removed	1 tablespoon	$2.19 per 28 ounces	$0.06
2 Tbsp. Pernod or possibly Sambuca	1 teaspoon	$22.00 per liter	$0.11
1 tsp salt	1/6 teaspoon	$2.91 per 16 ounces	$0.01
1/4 tsp freshly grnd pepper	0.04 teaspoon	$7.99 per 16 ounces	$0.00
1/4 tsp saffron	0.04 teaspoon	$17.77 per 0.06 ounces	$0.30
1 lb monkfish fillets (tough membrane removed) or possibly grouper fillets (small bones removed) cut into 1/2-inch-thick pcs	2 2/3 oz	$15.00 per pound	$2.50
1 lb red snapper or possibly sea bass fillets, small bones removed and cut into 2-inch-wide pcs	2 2/3 oz	$5.99 per pound	$1.00
1 lb large shrimp, peeled and deveined	2 2/3 oz	$6.99 per pound	$1.17
1/2 lb mussels, washed and debearded (*)	1 1/3 oz	$4.67 per pound	$0.39
Total per Serving			$5.97
Total Recipe			$35.83