Bouillabaisse(Fish Stew)

• 1 c. onion, chopped
• 1/4 c. carrots, diced
• 1 clove garlic, minced
• 1/2 c. olive or salad oil
• 3 lb. frozen fish fillets (pike, pollock, sole), thawed and cut into 3-inch pieces
• 6 frozen lobster tails, thawed and cut lengthwise in halves
• 1 (16 oz.) can tomatoes
• 2 bay leaves, crushed
• 2 qt. water
• 1 lb. fresh or frozen cleaned raw shrimp
• 1 (10 oz.) can whole clams or 1 doz. shell clams, shucked
• 1 c. (10 1/2 oz.) condensed beef broth (bouillon)
• 1/2 c. pimento, chopped
• 1/4 c. snipped parsley
• 1 Tbsp. salt
• 1 Tbsp. lemon juice
• 1/2 tsp. saffron
• dash of freshly ground pepper

1. In large kettle, cook and stir onion, carrots and garlic in oil until onion is tender.
2. Add fish fillets, lobsters, tomatoes (with liquid), bay leaves and water.
3. Heat to boiling; reduce heat.
4. Cover and simmer 15 minutes.
5. Add shrimp, clams (with liquid) and remaining ingredients; simmer 15 to 20 minutes longer. Serves 12.

onion, carrots, clove garlic, olive, frozen fish, lobster, tomatoes, bay leaves, water, shrimp, shell clams, condensed beef broth, pimento, parsley, salt, lemon juice, saffron, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242684 (may not work)