Bouillabaisse
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Olive oil |
| 1 | Clove Garlic; minced | |
| 1/2 | c | Chopped onion |
| 1/2 | c | Carrot; sliced thin |
| 1/2 | c | Celery; sliced thin |
| 2 | c | Peeled diced tomatoes |
| 1 | Bottle (8 ounce) clam juice | |
| 1 | ts | Sage |
| 1 | ts | Thyme |
| 1/2 | ts | Saffron |
| 2 | Bay leaves | |
| 1 | tb | Salt |
| 1 | ts | Paprika |
| 1/8 | ts | Cayenne pepper |
| 2 1/2 | c | Water |
| 1 | c | Dry sherry |
| 1 | lb | Shrimp fresh shrimp with shell removed and deveined |
| 1 | lb | Each perch; cod, sole and red snapper;cleaned, deboned and cut in 2 inch pieces. |
| 2 | Dozen small hard shell clams, well scrubbed | |
| 1 | c | Cooked crab meat |
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