Bouillabaise

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Bouillabaise Ingredients

1 lb Fin fish (red snapper,	28 oz Can tomatoes (coarsely
1/2 To 1 lb shrimp, lobster,	2 c Fish stock, clam juice or
18 sm Clams, mussels, or lobster	1/2 c Dry sherry
1/4 c Olive oil	2 ts Salt
1 lg Onion finely chopped	1/2 ts Each thyme, basil, saffron
2 Shallots minced	Pepper to taste
4 Cloves garlic finely chopped	Fresh chopped parsley for

Instructions for Bouillabaise

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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