Bouillabaisse

• 1 lb. frozen lobster tail
• 1 lb. red snapper
• 1 lb. cod fillets
• 12oz. scallops
• 12 clams in shells
• 2 large onions, chopped
• 1/3 c. olive oil
• 4 c. chopped tomatoes
• 1 clove garlic, minced
• 2 sprigs parsley
• 1 bay leaf
• 1 tsp. dried thyme
• 1 Tbsp. salt
• dash pepper

1. Thaw fish if frozen.
2. Cut lobster into 6 - 8 pieces.
3. Cut fish fillets into 2-inch pieces.
4. Cut large scallops in half.
5. Wash clams well.
6. In large saucepan, cook onion in oil till tender.
7. Add 6 cups fish stock or water, tomatoes, garlic, parsley, thyme, bay leaf, salt & pepper.
8. Simmer 30 minutes.
9. Strain seasoned stock into large kettle.
10. Discard vegetables.
11. Bring strained stock to boil.
12. Add lobster and fish.
13. Cook 5 minutes.
14. Add scallops and clams.
15. Boil till clams open, about 5 minutes.
16. Serve with French Bread.

red snapper, cod fillets, scallops, onions, olive oil, tomatoes, clove garlic, parsley, bay leaf, thyme, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032985 (may not work)