Title: Boullabaise^
Categories: Soup Seafood
Yield: 12 Servings

1 1/2	c	Finely chopped onions
2	tb	Minced garlic
2	c	Finely chopped leeks, white part only
6	c	Fish stock
1 1/4	c	Finely diced celery
2	c	Coarsley chopped red bell pepper
1/2	ts	Fennel seeds
2	ts	Loosley packed saffron
2	tb	No salt added tomato paste
1	lg	Bay leaf
1/2	ts	Dried leaf thyme
1	ts	Ground turmeric
1	lb	Skinned, boned monk fish or snapper fillet
1	lb	Skinned, boned swordfish, sea bass or fluke
1	lb	Skinned, boned tilefish or halibut fillet
2 1/2	c	Chopped tomatoes
8	oz	Large shrimp, peeled
18		Littleneck clams
1/3	c	Finely chopped Italian parsley

Saute onions, garllic and leeks in 2 tablespoons of the stock in a large saucepan until wilted. Add celery and bell peppers. cook about 1 minute, stirring, then add fennel, saffron, remaining stock, tomato paste, bay leaf, thyme and turmeric. Cook 10 minutes. Cut all fish into 1-2" cubes. Add monk fish and tomatoes to vegetable mixture. Stir and cook 3-5 minutes, then add swordfish and tilefish. cook 3-5 minutes more; add shrimp and clams. Cook 7-10 minutes until shrimp are pink and clams open. discard any cla Sprinkle with parsley and stir. Serve with rice. Makes 12 servings.

Per serving without rice: Calories: 194 Protein: 33g Carbohydrates: 10g Fat: 2g, 0.09% Sodium: 161mg Cholesterol: 98mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95

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