Bouillabaisse - 1

Course : Seafoods
Serves: 1
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1 pound fin fish -- (red snapper, flounder, trout)
1 pound shrimp -- lobster, scallops, crab meat
18 small clams -- mussels, or lobster OR all
1/4 cup olive oil
1 large onion finely chopped
2 small shallots minced
4 cloves garlic finely chopped
28 ounces tomatoes -- (coarsely, chopped)-- with liquid
2 cups fish stock -- clam juice or broth
1/2 cup dry sherry
2 teaspoons salt
1/2 teaspoon thyme -- basil, saffron
1 teaspoon pepper to taste
1 tablespoons fresh chopped parsley for -- garnish

Preparation / Directions:

Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Sauté 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. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.

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