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
- Heat oil in a large pot and saute celery, onion, garlic, thyme and bay leaf.
- Cook, stirring frequently, for about 15 minutes. Add tomatoes, clam juice, wine, parsley, fennel, salt and pepper; simmer for about 15 minutes.
- Cut fish into chunks.
- 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.
- 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)