Creamy Bouillabaisse

• 2 sticks Butter
• 4 cloves Garlic, Chopped
• 1 cup Leeks, Chopped
• 1 cup Onion, Chopped
• 1 cup White Wine
• 1/2 cups Clam Juice
• 1 teaspoon Paprika
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Tabasco Sauce
• 1 cup Cocktail Sauce
• 2 Tablespoons Lemon Juice
• 5 dashes Salt And Pepper, to taste
• 2 teaspoons Optional Fresh Herbs Such As Basil, Thyme, Or Fennel (in Any Combination)
• 2 pounds Seafood Of Your Choice (shrimp, Scallops, Oyster, Crabmeat, Fish Cut Into Chunks, Squid, Octopus, Mussels, And/or Clams)
• 1 cup Heavy Cream

1. 1. Melt 1 stick of butter with the garlic, leek, and onion in a pot until slightly softened. Add in white wine, clam juice, paprika, Worcestershire sauce, Tabasco sauce, cocktail sauce, lemon juice, salt, pepper, and fresh herbs. Simmer for about 2-3 minutes.
2. 2. Add your choice of seafood and cook until it is just slightly underdone. Be sure to add the seafood in the order that it takes for it to cook, since overcooked seafood does not taste very good! For example, shrimp and large fish chunks might take a little longer to cook than most shellfish.
3. 3. Add in heavy cream and the remaining 1 stick of butter. Boil for approximately 1 minute.
4. Serve and enjoy!

butter, garlic, leeks, onion, white wine, clam juice, paprika, worcestershire sauce, tabasco sauce, cocktail sauce, lemon juice, salt, herbs, seafood of, heavy cream

Taken from tastykitchen.com/recipes/soups/creamy-bouillabaisse/ (may not work)