MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bouillabaisse
Categories: Soups, Seafood, Vegerables, Mushrooms
Yield: 8 Servings

1 lb Cod filets
1 lb Whiting filets
1 lb Boston BlueFish (pollock)
1 lb Sea scallops
2 Lobsters; boiled separately
12 Mussels; (optional)
2 c Water
Salt & pepper
1 lg Bay leaf
1/2 ts Saffron
4 oz Can sliced mushrooms
1/3 c Butter
2 c Canned clam broth
1 c Chopped onion
1 c Sliced celery
32 oz (2 cans) crushed tomatoes

Cut fish in 2" pieces. Saute onion,celery and garlic in
butter. Do NOT overcook. Add tomatoes,water, clam broth,
mushrooms, herbs and fish. Bring to a boil; simmer 10
minutes. Add mussels and scallops; simmer 10 minutes
longer. Season to taste.

Crack cooked lobster claws. Remove meat from lobster
tails; dice. Add to soup; simmer ten minutes more and
serve.

RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
Cooks - Written and complied by The Fishermen's Wives of
Gloucester & The Cape Ann League of Women Voters

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