Bouillabaisse

• 3 fillets of any white solid fish
• 2 (1 lb.) lobsters, split and cleaned
• 1 to 2 lb. mussels (about 2 dozen)
• 1 1/4 lb. sea scallops
• 1 1/4 lb. shelled raw shrimp
• 1/2 c. olive oil
• 2 c. chopped onion
• 1 1/2 c. chopped celery
• 2 to 3 cloves garlic, minced
• 1 c. beef bouillon
• 2 c. dry white wine
• 1/2 c. chopped parsley
• 2 large cans tomatoes
• 4 tsp. salt
• 3/4 tsp. thyme
• 3/4 tsp. paprika
• 1/4 tsp. saffron
• 1/2 tsp. fennel
• 1/8 tsp. cayenne pepper

1. Separate lobster tails and claws.
2. In heavy kettle, heat oil; add onion, celery and garlic.
3. Cook until golden.
4. Add parsley, tomatoes, bouillon and wine.
5. Season with salt, thyme, paprika, saffron, fennel and pepper.
6. Bring to a boil.
7. Add shrimp, scallops and lobster.
8. Cover and simmer 15 minutes.

fish, lobsters, mussels, shrimp, olive oil, onion, celery, garlic, beef bouillon, white wine, parsley, tomatoes, salt, thyme, paprika, saffron, fennel, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440376 (may not work)