Bouillabaise
By: Melissa Peterman
Published: Wednesday, December 16, 2009 - 10:34am

Ingredients




2 tablespoons olive oil
4 cloves garlic finely chopped
1 ounce  28  can tomatoes, (coarsely chopped)
1 pound red snapper filet
2 cups fish stock
1/2 pound shrimp, lobster, (½ to 1)
chicken broth
18 bays scallops
1/2 cup dry sherry
2 teaspoons salt
18 smalls clams
1/2 teaspoon thyme, basil, saffron
pepper to taste
1/4 cup olive oil
fresh chopped parsley for
1 large  onion finely chopped
garnish
2 shallots minced
18 mussels, de-beared
6 cooked crab claws

Preparation

1 Cut boneless pieces of fish into bite size pieces. Remove shells and de-vein shrimp  Scrub clams and mussels.  2 Sautee onions, garlic and shallots in oil on low heat until lightly golden in a large pot. Put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. 3 Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley.

About


 Serve with crusty bread, semi-soft cheese and a tossed salad.
**Clam juice can be replaced if you do not have fish stock.