Mediterranean Bouillabaisse

• 1/2 c. chopped onion
• 1 clove garlic, finely chopped
• 2 Tbsp. vegetable oil
• 1 (28 oz.) can tomatoes, undrained
• 1 (12 oz.) can clam juice
• 1 c. dry white wine (optional)
• 2 Tbsp. chopped parsley
• 1/2 tsp. salt
• 1/2 tsp. thyme leaves
• 1 bay leaf
• 1/8 tsp. pepper
• 1 lb. medium raw shrimp, peeled
• 1 lb. firm-fresh fish, cut into 1 1/2-inch pieces
• 1/2 lb. scallops
• 1/2 lb. crab legs, cracked and cut into 3-inch pieces or use imitation crab meat
• 2 (6 1/2 oz.) cans chopped clams, undrained
• Old Bay seafood seasoning to taste

1. In Dutch oven or large saucepan, cook onion and garlic in oil until tender.
2. Add tomatoes, clam juice, wine, parsley, salt, thyme, bay leaf and pepper.
3. Bring to a boil.
4. Reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally to break up tomatoes.
5. Add shrimp, fish, scallops and crab legs.
6. Cook 5 minutes longer or until fish flakes with fork.
7. Add clams.
8. Season to taste with Old Bay seafood seasoning.
9. Heat through.
10. Serve over cooked white rice.

onion, clove garlic, vegetable oil, tomatoes, clam juice, white wine, parsley, salt, thyme, bay leaf, pepper, shrimp, firmfresh fish, scallops, crab legs, bay seafood seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845005 (may not work)