Bouillabaisse

• 1 c. minced onions
• 1/2 c. minced leeks
• 1/2 c. olive oil
• 4 cloves mashed garlic
• 1 1/2 c. drained canned tomatoes or 1/4 tomato paste
• 2 1/2 qt. water
• 6 parsley sprigs
• 1/2 tsp. thyme
• 2 big pinches saffron
• 4 lb. fish heads or 1 qt. clam juice and reduce water to 1 1/2 qt.
• 6 to 8 lb. assorted fish and shellfish (scallops, prawns, clams and mussels)
• 3 to 4 lb. firm white fish

1. Cook onions and
2. leekstlowly in the oil until tender, but not browned.
3. Add
4. other
5. ingredients
6. to onions and cook, uncovered, at a
7. moderate
8. boil
9. for
10. 30
11. minutes.ttrain the stock, add salt and pepper to taste.
12. Add clams and mussels to stock first, covertot
13. and
14. bring
15. to
16. boil.
17. Cook
18. about
19. 5 minutes or until some
20. of
21. them
22. begin to open, then add fish. Wait about 3
23. minutes, then add scallops and prawns.
24. The soup is ready when the
25. shellfish
26. is
27. open and the prawns are pink (don't wait for
28. a
29. boil or cook too long).
30. Taste continually and serve immediately
31. when
32. done.
33. Serve
34. with
35. crusty French bread and Rouille (recipe follows).

onions, leeks, olive oil, garlic, tomatoes, water, parsley sprigs, thyme, saffron, fish heads, shellfish, firm white fish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244918 (may not work)