Bouillabaisse

Directions

1. 1
   Thaw fish if frozen.
2. 2
   Cut lobster into 6 - 8 pieces.
3. 3
   Cut fish fillets into 2-inch pieces.
4. 4
   Cut large scallops in half.
5. 5
   Wash clams well.
6. 6
   In large saucepan, cook onion in oil till tender.
7. 7
   Add 6 cups fish stock or water, tomatoes, garlic, parsley, thyme, bay leaf, salt & pepper.
8. 8
   Simmer 30 minutes.
9. 9
   Strain seasoned stock into large kettle.
10. 10
    Discard vegetables.
11. 11
    Bring strained stock to boil.
12. 12
    Add lobster and fish.
13. 13
    Cook 5 minutes.
14. 14
    Add scallops and clams.
15. 15
    Boil till clams open, about 5 minutes.
16. 16
    Serve with French Bread.