Bouillabaisse

• 4 medium red potatoes (about 1 1/2 pounds)
• 1 1/2 cups thinly sliced onion
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 1/2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon saffron threads
• 1/4 teaspoon pepper
• 1/8 teaspoon fennel seeds
• 2 (8-ounce) bottles clam juice
• 2 garlic cloves, minced
• 2 lemon slices
• 1 (14.5-ounce) can no-salt-added whole tomatoes, drained
• 1 bay leaf
• 3/4 pound medium peeled shrimp
• 3/4 pound cod or other lean white fish fillets, cut into 1-inch pieces

1. Pierce potatoes with a fork. Arrange potatoes in a circle on a paper towel in bottom of microwave oven. Microwave at HIGH 10 minutes, rearranging potatoes after 5 minutes. Wrap potatoes in a towel, and let stand 5 minutes. Peel and cube potatoes; set aside.
2. Combine onion and next 14 ingredients (onion through bay leaf) in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 10 minutes, stirring after 5 minutes. Stir in potato, shrimp, and fish. Cover and microwave at HIGH 3 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

red potatoes, onion, white wine, parsley, tomato paste, olive oil, thyme, salt, saffron threads, pepper, fennel seeds, clam juice, garlic, lemon slices, salt, bay leaf, shrimp, other lean white fish

Taken from www.myrecipes.com/recipe/bouillabaisse-3 (may not work)