Bouillabaise

• 2 tablespoons olive oil
• 4 cloves garlic finely chopped
• 1 ounce tomatoes coarsely chopped
• 1 pound filet red snapper
• 2 cups fish stock
• 1/2 pound shrimp lobster,, 1/2 to 1
• chicken broth
• 18 scallops bays
• 1/2 cup dry sherry
• 2 teaspoons salt
• 18 clams smalls
• 1/2 teaspoon thyme basil, saffron
• pepper to taste
• 1/4 cup olive oil
• chopped parsley fresh
• 1 onion large, finely chopped
• 2 shallots minced
• 18 mussels de-beared
• 6 crab claws cooked

1. Cut boneless pieces of fish into bite size pieces. Remove shells and de-vein shrimp Scrub clams and mussels.
2. Sautee onions, garlic and shallots in oil on low heat until lightly golden in a large pot. Put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes.
3. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley.

olive oil, garlic, tomatoes, red snapper, fish stock, shrimp lobster, chicken broth, bays, sherry, salt, smalls, thyme basil, pepper, olive oil, parsley fresh, onion, shallots, mussels

Taken from www.yummly.com/recipe/Bouillabaise-1648700 (may not work)