Bouillabaise

Ingredients

76 - mmmk vmxv
475 gr fin fish
260 gr shrimp
18 clams
60 ml olive oil
1 onion
2 shallots
4 garlic
525 gr tomatoes
475 ml fish stock
120 ml dry sherry
6 gr salt
1 gr thyme

Instructions

Pepper to taste Fresh chopped parsley for -garnish 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.