Bouillabaisse

• 1 tablespoon extra virgin olive oil
• 1 stalk celery, finely diced (about 1/4 cup)
• 1/4 cup green bell pepper, finely diced (about 1/2 a small pepper)
• 2 garlic cloves, minced
• 1/2 onion, finely diced (about 1/2 cup)
• 1 bay leaf
• 1 teaspoon fresh thyme, leaves picked from stems
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper
• 1/2 cup dry white wine
• 1 cup clam juice
• 1 cup crushed tomatoes
• 1/4 - 1/2 cup water
• 1 teaspoon lemon juice, fresh squeezed
• 1/2 lb fish fillet (any sturdy white fish will do, I used Chilean Sea Bass)
• 8 littleneck clams (includes a few extra in case some don't open)
• 1/4 lb bay scallop
• 1/4 lb large shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped

1. Heat olive oil in a deep skillet; saute celery, green pepper, onion, and garlic until soft.
2. Add bay leaf, thyme, and crushed red pepper to the vegetables and saute for a minute or so.
3. Add wine, clam juice, tomatoes, 1/4 cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional 1/4 cup water if the sauce looks too thick.
4. Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
5. Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve with toasted baguette.

extra virgin olive oil, celery, green bell pepper, garlic, onion, bay leaf, fresh thyme, red pepper, salt, white wine, clam juice, tomatoes, water, lemon juice, fish fillet, littleneck clams, bay scallop, shrimp, fresh parsley

Taken from www.food.com/recipe/bouillabaisse-415088 (may not work)