Bouillabaisse

• 1 1/2 lb. bass, cleaned and bones removed
• 1 lb. perch, cleaned and bones removed
• 1 lb. cod, cleaned and bones removed
• 1 lobster (1 1/2 to 2 lb.), killed and cleaned
• 1 lb. fresh shrimp, peeled and deveined
• 1/4 c. safflower cooking oil
• 2/3 c. chopped onion
• 1 (9 oz.) can tomatoes (no salt added)
• 1 Tbsp. minced parsley
• 1/2 bay leaf
• 1/2 tsp. savory
• 1/2 tsp. fennel
• 1/8 tsp. saffron
• 1 1/2 tsp. salt (Adolph's salt substitute)
• 1/4 tsp. pepper
• 1 pt. oysters, drained (reserve liquor)

1. Wash bass, perch and cod in cold salted water; cut first four ingredients into pieces 1 1/2 to 2 inches thick; set aside.
2. Rinse shrimp in cold water; set aside.
3. Heat cooking oil in a 3-quart kettle; add onion and cook until onion is soft.
4. Add tomatoes, parsley, bay leaf, savory, fennel, saffron, lobster, bass and just enough water to cover.
5. Season with the salt substitute and pepper.
6. Bring to boiling and simmer 10 minutes; add perch and cod and continue to simmer 10 minutes longer, or until fish are almost tender.
7. Add shrimp and cook 5 minutes longer.

bass, perch, cod, lobster, fresh shrimp, safflower cooking oil, onion, tomatoes, parsley, bay leaf, fennel, saffron, salt, pepper, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496824 (may not work)