MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Helen's Bouillabaisse
Categories: Seafood, Soups, Herbs, Vegetables, Wine
Yield: 11 Servings

1 c Fine chopped onions
1/2 c Thin sliced leeks
6 cl Minced garlic
1 Sprig fennel (if available)
3 Sprigs crushed parsley
1 Bay leaf
1 ts Dried thyme
3/4 c Olive oil
3 lb Diced tomatoes
+=OR=+
56 oz (2 28 oz cans) tomatoes;
- drained, chopped
1 ts Salt
1/4 ts Fresh ground pepper
1/4 ts Saffron
2 c Dry white wine
8 c Fish stock
+=OR=+
8 c Water (50%) & (50%) clam
- juice
1 lb Shrimp; peeled, deveined,
- tails optional
3 lb Lobster
1 lb (ea) of 3 kinds of firm
- white fish like flounder,
- sea bass, halibut, perch,
- scrod, snapper, etc; in 3"
- serving pieces
2 lb Scallops
12 Oysters; shucked (opt)
12 Clams; shucked

Saute onions and leeks in olive oil in a 6 quart pan.
Add garlic, then the tomatoes and cook for 5 minutes.
Add shrimp, lobster, clams; cover with fish stock and
simmer for 5 minutes.

Then add remaining spices and fish and scallops. Simmer
just 10 minutes longer. Serve in deep dishes with garlic
bread. never cook more than 15 minutes altogether. When
you can't get lobster, use more shrimp and clams.

Serves 10-12.

RECIPE FROM: https://www.cooks.com

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