Bouillabaise

• 1 pound fish red snapper, flounder, trout
• 1 pound shrimp lobster, scallops, crab meat, any or all
• 18 small clams mussels, or lobster claws, any or all
• 1/4 cup olive oil
• 1 large onions finely chopped
• 2 each shallots minced
• 4 cloves garlic finely chopped
• 28 ounces tomatoes, canned coarsely chopped, with liquid
• 2 cups fish stock clam juice or chicken broth
• 1/2 cup sherry dry
• 2 teaspoons salt
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon saffron threads
• 1 x black pepper to taste
• 1 x parsley leaves fresh chopped, for garnish

1. Cut boneless pieces of fish into bite size pieces.
2. Remove shells from shrimp, lobster, crab.
3. Scrub clams and mussels.
4. Saute onions, garlic and shallots in oil on low heat until lightly golden.
5. In a large pot, put in all liquids and seasonings except parsley.
6. Bring to a boil.
7. Lower heat and simmer 15 minutes.
8. Add all seafood, mix and simmer 10 minutes.
9. Serve hot in large bowls.
10. Top with parsley.
11. Serve with crusty bread, semi-soft cheese and a tossed salad.

red snapper, shrimp, mussels, olive oil, onions, shallots, garlic, tomatoes, fish stock clam juice, sherry dry, salt, thyme, basil, saffron threads, black pepper, parsley

Taken from recipeland.com/recipe/v/bouillabaise-5701 (may not work)