Bouillabaisse

Ingredients

• 2 pounds clams, in shell
• 2/3 cup white vinegar
• 2 pounds 21/25 raw shrimp, tail on
• 3 cups diced and seeded tomatoes
• 5 cups cubed Russet potatoes
• 1 1/2 cups diced onions
• 1 (4 ounce) can diced green chiles
• 1 (32 ounce) can whole peeled tomatoes, crushed by hand
• 3 teaspoons fresh lemon zest
• 3/4 cup red wine
• 10 cups water (plus more for boiling clams and shrimp)
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1/2 cup extra-virgin olive oil
• 4 tablespoons lemon Juice
• 3 bay leaves
• 3/4 teaspoon dried oregeno
• 1 teaspoon fennel seed
• 1 teaspoon caraway seed
• 1/2 teaspoon saffron (or Mexican saffron)
• 1 teaspoon cayenne pepper
• 1 teaspoon dried dill
• 1 teaspoon dried rosemary
• 1 tablespoon kosher salt
• 1 teaspoon coarse-ground black pepper
• 1 teaspoon dried basil
• 2 teaspoons garlic powder
• 2 tablespoons dried chives
• 1 tablespoon dried parsley
• 1 (3 ounce) bag of Zatarain's Crab & Shrimp Boil Mix(R)
• 2 (10 ounce) cans boiled baby clams
• 3 (6 ounce) cans white crab
• 1 pound imitation crab meat, chopped
• 2 (12 ounce) bags frozen bay scallops
• 2 (12 ounce) packages frozen flounder fillet, skinless/boneless, chopped