Bouillabaisse

• 12 slices french bread
• 1 clove garlic
• 1 tablespoon vegetable oil
• 2 pounds carrots sliced
• 1 pound fennel
• 1 onion small, chopped
• 1/4 cup dry white wine or water
• 1 lipton recipe secrets savory herb with garlic soup mix
• 2 cups water
• 12 clams
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/2 pound fish fillets firm white, (such as cod or halibut), cut into 1-inch pieces

1. 1. On broiler pan, arrange bread slices. Broil bread, turning once, 1-1/2 minutes or until golden brown. Rub one side of each bread slice with garlic; set aside.
2. 2. In Dutch oven or 6-quart saucepot, heat oil over medium heat and cook carrots, fennel and onion, stirring occasionally, 5 minutes. Stir in wine. Bring to a boil over high heat and continue boiling 1 minute. Stir in Lipton(R) Recipe Secrets(R) Savory Herb with Garlic Soup Mix blended with water; return to a boil. Add clams; reduce heat to medium and cook covered 3 minutes or until clams begin to open. Add shrimp and fish; continue cooking covered 1 minute or until shrimp turn pink and fish flakes. (Discard any unopened clam shells.) Serve with garlic toast. Makes about 4 servings.
3. FOOD NOTE: Bouillabaisse is a seafood stew that originated in Provence, France. It is traditionally served with crusty French bread.
4. Copyright 2006 Publications International, Ltd. Used by permission.

bread, clove garlic, vegetable oil, carrots, fennel, onion, white wine, garlic soup, water, clams, shrimp, white

Taken from www.yummly.com/recipe/Bouillabaisse-303057 (may not work)