Bouillabaisse

Bouille = boil  abaisse = right down

Ingredients:

1/4 c. minced onion
3 cloves garlic, minced
1 tbsp. snipped parsley
1/4 c. olive oil
4 med. tomatoes, skinned & diced
2 (8 oz.) cans tomato sauce
1/2 tsp. saffron
1 1/2 c. water or fish stock
1-2 tsp. salt
1/8 tsp. celery seed
1 tsp. black pepper
1/2 tsp. oregano
2 lb. fish cut into chunks (halibut, cod, red snapper, pompano, sea bass)
1/2 lb. scallops
2/3 lb. shrimp in shell
1 doz. clams in shell or 2 (10 1/2 oz.) cans clams mussels in shell (if possible)
2 lobster tails, cut into sm. slices

Directions:

In Dutch oven, cook onion, garlic and parsley until onion is tender. Add tomatoes, tomato sauce, water (or stock) and spices. Cover, bring to a boil. Reduce heat, simmer uncovered 1/2 hour. Add fish and seafood to sauce adding clams last. Cover tightly and bring to a boil. Cook over very low heat for 15 minutes. Serve over dry garlic bread in heated bowls. Garlic Bread: Thick slices of French bread and Garlic butter. Dry bread in oven and brush with garlic butter. Place in bottom of bowl and arrange slices and chunks of fish and shellfish around bread, then pour broth and sauce over all.