Recipe for Bouillabaise


1 lb fin fish (red snapper, flounder, tr; out)
1/2 to 1 lb shrimp, lobster, scallops,c; rab meat-any or all
18 small clams, mussels, or lobster claws-an; y or all
1/4 cup olive oil
1 large onion finely chopped
2 shallots minced
4 cloves garlic finely chopped
28 oz can tomatoes (coarsely chopped) wit; h liquid
2 cup fish stock, clam juice or chicken b; roth
1/2 cup dry sherry
2 teaspoon salt
1/2 teaspoon each thyme, basil, saffron
1 pepper to taste
1 fresh chopped parsley for garnish


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.

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