Bouillabaisse

• 1 c. chopped onion
• 1/4 c. diced carrot
• 1 clove garlic, minced
• 1/2 c. olive oil 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 half *
• 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 (10 1/2 oz.) can condensed beef broth (bouillon)
• 1/2 c. chopped pimiento
• 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, carrot and garlic in oil until onion is tender.
2. Add fish fillets, lobster, tomatoes (with liquid), bay leaves and water.
3. Heat to boiling; reduce heat. Cover; simmer 15 minutes.
4. Add shrimp, clams (with liquor) and remaining ingredients; simmer 15 to 20 minutes longer.
5. Makes 12 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788914 (may not work)