*  Exported from  MasterCook  *

                               Bouillabaise

Recipe By     : G. Granaroli (XBRG76A)
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cl            garlic finely chopped
  28      oz            Can diced tomatoes -- undrained
   1      lb            Fin fish (red snapper, flounder,
                        - trout)
   2      c             Fish stock, clam juice, or
                        - chicken broth
     1/2  lb            Shrimp, lobster, scallops,
                        - and/or crab meat --
                        - up to 1 lb
     1/2  c             Dry sherry
   2      ts            Salt
  18      sm            Clams, mussels, and/or
                        - lobster claws
     1/2  ts            Thyme
     1/2  ts            Basil
     1/2  ts            Saffron
                        Pepper -- to taste
     1/4  c             Olive oil
                        Fresh parsley -- chopped,
                        - for garnish
   1      lg            Onion -- finely chopped
   2                    Shallots -- minced

Cut boneless pieces of fish into bite size pieces. Remove shells from
shrimp, lobster, crab. Scrub clams and mussels. Saute 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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