Bouillabaisse Spicy Gulf Stew Recipe

• 3 Tbsp. extra virgin olive oil or possibly less orig was 4 tbsp
• 1/2 c. carrot diced
• 1/2 c. celery diced
• 1 Tbsp. garlic chopped
• 3 med tomatoes peeled and minced
• 1 c. dry white wine
• 1 c. clam juice
• 2 c. nonfat chicken broth
• 1/2 c. fresh lemon juice
• 2 x bay leaves
• 2 tsp parsley minced
• 1 tsp Tabasco sauce up to 2 NoSalt (r) fresh cracked black pepper
• 1/2 lb shrimp in shells
• 1/2 lb scallops
• 1/2 lb hard fish such as grouper or possibly scrod
• 1/2 lb mussels in shells and in season

1. Add in extra virgin olive oil to sauce pan and heat.
2. Add in minced vegetables, except tomatoes, to extra virgin olive oil and saute/fry till wilted - about 10 min.
3. Add in liquid ingredients and spices, except Tabasco.
4. Reduce heat and cook on low about 20 min more.
5. Add in Tabasco and tomatoes.
6. Cook 5 min on low.
7. Bring to a simmer.
8. Add in mussels and fish.
9. Cook approximately 10 min on medium heat.
10. Add in shrimp and scallops.
11. Cook 5 more min or possibly till done, but don't overcook.
12. Any seafood in season may be substituted for those listed.
13. Servings: 4 to 6

extra virgin olive oil, carrot, celery, garlic, tomatoes, white wine, clam juice, nonfat chicken broth, lemon juice, bay leaves, parsley, tabasco sauce, shrimp, scallops, grouper, mussels

Taken from cookeatshare.com/recipes/bouillabaisse-spicy-gulf-stew-89436 (may not work)