East Coast Bouillabaisse (Easy and Quick)

• 1 cup sliced onion
• 2 cups celery, cut diagonally into slices
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 4 cups chicken broth
• 1 (28 ounce) can tomatoes with juice, cut up
• 1 (6 1/2 ounce) can minced clams, with juice
• 12 cup dry white wine
• 1 teaspoon Worcestershire sauce
• 12 teaspoon dried thyme, crushed
• 14 teaspoon bottled hot pepper sauce
• 1 bay leaf
• 1 cup of cooked frozen shrimp, thawed
• 1 (9 ounce) can tuna in water, drained and broke into chunks
• salt and pepper
• 6 slices lemons
• 6 slices of frech bread

1. In Dutch oven, saute onion, celery, and garlic in oil for 3 minutes.
2. Stir in the broth, tomatoes with juice, clams with juice, wine, Worcestershire, thyme, hot pepper sauce, and bay leaf.
3. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in shrimp and tuna cook for 2 minutes to heat.
5. Remove bay leaf and season with salt and pepper.
6. Garnish with lemon slices and serve with bread.

onion, celery, garlic, vegetable oil, chicken broth, tomatoes, clams, white wine, worcestershire sauce, thyme, pepper sauce, bay leaf, shrimp, tuna, salt, lemons, bread

Taken from www.food.com/recipe/east-coast-bouillabaisse-easy-and-quick-85880 (may not work)