Bouillabaisse

• 12 lb mussels (optional)
• 12 lb medium shrimp
• 12 lb halibut or 12 lb cod fish fillet
• 1 teaspoon virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 12 cups canned Italian plum tomatoes
• 2 cups clam juice or 2 cups fish stock
• 12 cup dry white wine
• 12 teaspoon dried leaf basil
• 14 teaspoon dried leaf thyme
• 14-12 teaspoon hot pepper flakes
• 1 bay leaf
• 12 lb bay scallop

1. Scrub mussels well to rid them of beards and sand.
2. Discard any open ones.
3. Peel and devein shrimp.
4. Cut halibut into bite-size pieces.
5. In a large non-stick saucepan, heat oil.
6. Add shallots and cook until soft.
7. Add garlic and tomatoes, cook, stirring 1 minute.
8. Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf.
9. Bring to a boil, reduce heat and simmer 15 minutes.
10. Add halibut and simmer 5 minutes.
11. Add shrimp and scallops and cook 5 minutes more.
12. Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
13. Discard bay leaf.

mussels, shrimp, fillet, virgin olive oil, shallots, garlic, italian plum tomatoes, clam juice, white wine, dried leaf basil, dried leaf thyme, hot pepper, bay leaf, bay scallop

Taken from www.food.com/recipe/bouillabaisse-343396 (may not work)