Bouillabaisse Recipe

• 4 x pcs fish -- (red fish, cobia, or possibly red snapper)
• 1 pt small oysters -- liquid removed
• 1 c. small shrimp -- peeled
• 6 x raw crabs -- broken in halves
• 3 x rock lobsters -- (shell on) cut in halves
• 2 lrg ripe tomatoes
• 1 c. onions
• 1 c. celery
• 1 c. shallots
• 3 clv garlic
• 1 Tbsp. parsley
• 2 Tbsp. shallot tops
• 2 Tbsp. chow-chow
• 1 x bay leaf
• 1 Tbsp. worcestershire sauce
• 1/2 c. imported extra virgin olive oil
• 1 c. sauterne wine salt and cayenne pepper -- to taste
• 2 c. fish broth

1. Slice tomatoes and seasoning; divide in 3 equal parts.
2. Mix chow-chow, bay leaf, Worcestershire sauce, extra virgin olive oil, wine, oyster liquid, and fish broth; divide in 3 equal parts.
3. Season fish with salt and pepper; mix all remaining seafood and divide in 2 parts.
4. In heavy pot, place a layer of seasoning, then a layer of seafood and over this pour 1/3 of liquid.
5. Repeat; you should have 3 layers of seasoning and 2 of seafood.
6. Bring to a boil, cover well, and simmer on lowest heat.
7. Cook 1 hour.
8. Serve, as you would soup.
9. Garnish with slices of stuffed olives.
10. Serve with French bread.
11. Pierce Family and Friends"

red fish, oysters, shrimp, lobsters, tomatoes, onions, celery, shallots, garlic, parsley, shallot tops, chowchow, bay leaf, worcestershire sauce, olive oil, sauterne wine salt, fish broth

Taken from cookeatshare.com/recipes/bouillabaisse-89373 (may not work)