Bouillabaisse

• 1 c. chopped onion
• 2 tsp. minced garlic
• 1/4 c. vegetable oil
• 1/2 c. sliced celery
• 6 oz. can tomato paste
• 1 c. water
• 3 1/2 c. chicken stock
• 1/8 tsp. saffron
• 1/2 tsp. thyme
• 1/4 c. parsley
• 1/2 tsp. salt
• pepper to taste
• 1 1/2 lb. clams in shells
• 8 oz. clam juice
• 1 lb. snapper filet
• 1/2 lb. shrimp
• 1/2 lb. sea scallops
• 1/2 lb. crab or lobster

1. Saute onion, garlic and celery.
2. Add tomato paste, water, stock, wine, bay leaf, saffron, thyme, parsley, salt and pepper. Simmer 10 to 15 minutes.
3. Stir in clams and clam juice.
4. Simmer 5 minutes.
5. Add fish, shrimp, scallops, crab or lobster.
6. Simmer 8 to 10 minutes longer until clams open.

onion, garlic, vegetable oil, celery, tomato paste, water, chicken stock, saffron, thyme, parsley, salt, pepper, clam juice, snapper filet, shrimp, crab

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907954 (may not work)