Bouillabaisse - 1

Recipe Ingredients

1 lb	454g / 16oz	Fin fish - (red snapper, flounder, trout)
1 lb	454g / 16oz	Shrimp - lobster, scallops, crab meat
18		Clams - mussels, or lobster (small)
		OR all
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion finely chopped (large)
2		Shallots minced
4		Garlic finely chopped
1		Tomatoes - (coarsely, chopped) with liquid
2 cups	474ml	Fish stock - clam juice or
		Broth
1/2 cup	118ml	Dry sherry
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Thyme - basil, saffron
		Pepper to taste
		Fresh chopped parsley for - garnish

Recipe Instructions

Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab.

Scrub clams and mussels. Saute onions, garlic and shallots in oil on low heat until lightly golden.

In a large pot, put in all liquids and seasonings except parsley.

Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls.

Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

Source:
Sheila Lukins

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