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Published: Tuesday, 3/1/2005

Bouillabaisse

3 pounds mixed fish

3 dozen clams

2 large onions

2 leeks

2 cloves garlic

3 tomatoes

1/3 cup olive oil

Bouquet garni: thyme, bay leaf, parsley, celery, rosemary

Pinch of saffron

Salt, pepper, and cayenne

Fish stock or water

1 pound uncooked, deveined shell shrimp

Cut fish into serving pieces; keep heavy-meated fish separate from delicate fish. Wash leeks thoroughly, making certain they contain no sand. Cut white portions into small pieces. Peel and chop onions and garlic. Peel and cut tomatoes. Heat olive oil in large kettle and add vegetables. Cook a few minutes; add bouquet garni. Arrange heavy-meated fish on vegetables and cook 8 minutes. Add delicate fish and saffron. Season to taste with salt, pepper, and cayenne; cover with fish stock or water. Bring to a boil and simmer 15 minutes. Add clams and shrimp and cook until clam shells open. Remove bouquet garni. Spoon fish out into large bowls and pour broth on top. Serve with slices of hard-crusted French bread.

Yield: 6 servings

Source: Adapted from Woman's Day Encyclopedia of Cooking



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