Bouillabaisse Or Fisherman's Stew Recipe

• 1/4 c. chopped onion
• 3 cloves garlic, chopped
• 1 tbsp. snipped parsley
• 1/4 c. extra virgin olive oil
• 4 med. tomatoes, skinned & diced
• 2 (8 ounce.) cans tomato sauce
• 1/2 teaspoon saffron
• 1 1/2 c. water or possibly fish stock
• 1-2 teaspoon salt
• 1/8 teaspoon celery seed
• 1 teaspoon black pepper
• 1/2 teaspoon oregano
• 2 pound fish cut into chunks (halibut, cod, red snapper, pompano, sea bass)
• 1/2 pound scallops
• 2/3 pound shrimp in shell
• 1 doz. clams in shell or possibly 2 (10 1/2 ounce.) cans clams mussels in shell (if possible)
• 2 lobster tails, cut into sm. slices

1. In Dutch oven, cook onion, garlic and parsley till onion is tender.
2. Add in tomatoes, tomato sauce, water (or possibly stock) and spices.
3. Cover, bring to a boil.
4. Reduce heat, simmer uncovered 1/2 hour.
5. Add in fish and seafood to sauce adding clams last.
6. Cover tightly and bring to a boil.
7. Cook over very low heat for 15 min.
8. Serve over dry garlic bread in heated bowls.
9. Garlic Bread: Thick slices of French bread and Garlic butter.
10. Dry bread in oven and brush with garlic butter.
11. Place in bottom of bowl and arrange slices and chunks of fish and shellfish around bread, then pour broth and sauce over all.
12. Delicious!

onion, garlic, parsley, extra virgin olive oil, tomatoes, tomato sauce, saffron, water, salt, celery, black pepper, oregano, fish, scallops, shrimp, shell, lobster

Taken from cookeatshare.com/recipes/bouillabaisse-or-fisherman-s-stew-14332 (may not work)