Bouillabaisse(Low-Fat Seafood Soup)

• 1 1/2 c. sliced yellow onions
• olive oil
• 2 to 3 c. chopped fresh tomatoes or 1 large can
• 4 cloves mashed garlic
• 3 c. water
• 6 parsley sprigs
• 1 bay leaf
• 1/2 tsp. thyme or basil
• 1/8 tsp. fennel
• 2 inches orange peel
• pepper
• salt
• 1 qt. bottled clam juice
• 1 to 2 lb. firm fish
• 1 lb. shellfish (shrimp, clams, scallops, etc.)

1. Cook the onions slowly in the olive oil for about 5 minutes. Do not brown.
2. Stir in the tomatoes and garlic and cook for 5 to 10 minutes.
3. Add the water, herbs, seasoning and clam juice to the kettle with onions.
4. Bring to boil and cook at a very slow boil for 30 minutes.
5. You can prepare this far and refrigerate.

onions, olive oil, tomatoes, garlic, water, parsley sprigs, bay leaf, thyme, fennel, pepper, salt, clam juice, firm fish, shellfish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624226 (may not work)