1-pint base
6ea. Mussels
6ea. Clams (if littlenecks are used, add to base 4 min. ahead)
6ea. Med. Shrimp
4oz Ea. Firm fleshed fish - monk, wolf, mahi, halibut, and tilapia etc.
(Monahans will skin and cube at 1 1/4 inch)
1/2 tail ea. Lobster Tail (Monahans will split)
(tail must be thawed before cooking)
Other recommendations are squid, scallops or whole Maine Lobster in any combination

Ladle
Dutch Oven 8 qt pot
Heat source.

Bring base to boil
Add all ingredients.
Turn down to simmer, stir.
Cover for 8-12 min. stirring occasionally until shellfish are open and fish is just opaque.
Slice a baguette lengthwise, brush with olive oil and rub with garlic
Bake at 350 deg. until golden and crunchy.
Slice and place about a 6-inch piece in each bowl.
Ladle Bouillabaisse into bowl and serve with aioli - offered to the side.