French Bouillabaisse

• 1/2 c. butter
• 1 onion, sliced
• garlic salt
• 1 c. white wine
• 1 (No. 1) can tomatoes
• 2 (10 1/2 oz. each) cans condensed chicken broth
• 1/2 tsp. saffron
• 1 bay leaf
• 2 lb. assorted fish (snapper, cod, sea bass, sole)
• 1 (9 oz.) pkg. frozen lobster
• 18 clams, scrubbed clean
• 1 (10 oz.) pkg. frozen peas
• salt
• cayenne

1. In a large kettle, melt butter.
2. Add onion and garlic and saute until golden.
3. Add wine, tomatoes, chicken broth, saffron and bay leaf.
4. Bring to boil.
5. Lower heat and add 2-inch pieces of fish.
6. Add frozen rock lobster, cut into 1-inch crosswise slices (shell, too).
7. Simmer until fish becomes white (10 to 15 minutes). Add clams to soup.
8. Add peas; cover and simmer until shells open. Season to taste with salt and dash or two of cayenne.
9. Remove bay leaf.
10. Serve in bowls with French bread and a Caesar salad.

butter, onion, garlic, white wine, tomatoes, condensed chicken, saffron, bay leaf, snapper, frozen lobster, clams, frozen peas, salt, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018818 (may not work)