Portland Bouillabaisse

• chopped celery, onion and green pepper
• 4 Tbsp. butter
• 4 Tbsp. flour
• 1/2 tsp. curry powder
• 1/2 tsp. powdered cloves
• 1/3 c. brown sugar
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. Tabasco sauce
• 6 c. tomato juice
• 1/3 c. sherry or lemon juice
• 1 c. each shrimp, crab (in shell), scallops, clams (in shell), whitefish and lobster
• 1/4 c. parsley

1. Saute the chopped celery, onion and green pepper in the butter. Use large kettle.
2. Mix the flour, curry powder, powdered cloves, brown sugar, salt and pepper together until lumps disappear and then add to the kettle; stir in.
3. Then add the Tabasco sauce, tomato juice, sherry or lemon juice.
4. Bring to a boil.
5. Stir constantly.
6. Reduce heat and add seafood and parsley.
7. Serve. Serves 4.

celery, butter, flour, curry powder, powdered cloves, brown sugar, salt, pepper, tabasco sauce, tomato juice, sherry, shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529305 (may not work)