Sheila'S Spanish Bullabesa

• 1/4 c. olive oil
• 3 celery ribs, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tsp. dried thyme
• 1 bay leaf
• 1 (28 oz.) can crushed tomatoes
• 16 oz. clam juice
• 1 c. dry white wine
• 1 Tbsp. parsley, minced
• 1 tsp. fennel powder
• 1 lb. white fleshed fish
• 1/2 lb. shrimp
• 3/4 lb. scallops
• salt and pepper to taste

1. Heat oil in a large pot and saute celery, onion, garlic, thyme and bay leaf.
2. Cook, stirring frequently, for about 15 minutes. Add tomatoes, clam juice, wine, parsley, fennel, salt and pepper; simmer for about 15 minutes.
3. Cut fish into chunks.
4. Add fish, shrimp and scallops to sauce and let cook for about 5 minutes until the flesh is opaque white and the seafood is cooked through as desired.
5. Makes 6 to 8 servings.

olive oil, celery, onion, garlic, thyme, bay leaf, tomatoes, clam juice, white wine, parsley, fennel powder, white fleshed fish, shrimp, scallops, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993270 (may not work)