David'S Bouillabaisse

• 1/2 c. olive oil
• 3 garlic cloves, minced
• 2 lb. fresh boneless fish, i.e., mixture of scallops, shrimp and cod
• 12 littleneck clams
• 1 c. dry white wine
• 2 c. fresh or canned tomatoes, peeled and chopped
• 1 tsp. dry oregano
• 1 tsp. sugar
• 2 bay leaves
• 1/2 c. chopped fresh parsley
• salt and pepper to taste

1. In Dutch oven, pour olive oil and cook over moderate heat. When hot, add garlic and cook 15 seconds.
2. Add 1/2 of fish mixture, the clams, wine, tomatoes, oregano, salt and pepper. Cook over high heat; simmer for 1 minute.
3. Lower heat; cover and cook 2 minutes.
4. Add remaining fish; stir gently for 2 more minutes.
5. Stir in parsley.
6. Serve with garlic bread.
7. Serves 4.

olive oil, garlic, boneless fish, littleneck clams, white wine, tomatoes, oregano, sugar, bay leaves, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243622 (may not work)