Bouillabaise

Yield: 1 Servings - G

Ingredients:

1 lb Fin fish (red snapper -flounder trout)
1/2 To 1 lb shrimp

Instructions:

lobster -scallops crab meat-any or -all 18 sm Clams mussels or lobster -claws-any or all 1/4 c Olive oil 1 lg Onion finely chopped 2 Shallots minced 4 Cloves garlic finely chopped 28 oz Can tomatoes (coarsely -chopped) with liquid 2 c Fish stock clam juice or -chicken broth 1/2 c Dry sherry 2 ts Salt 1/2 ts Each thyme basil saffron Pepper to taste 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.