Frank's Recipes! Bouillabaisse 2

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Bouillabaisse 2

Serving Size : 12

1 cup chopped onion
3/4 cup diced carrot
1 clove garlic, minced
1/2 cup vegetable oil
3 pounds frozen fish fillets (pike, or white fish), thawed and cut in 3 inch pieces
1 can (16 or 17 oz.) whole tomatoes
2 bay leaves, crushed
2 quarts water
6 frozen lobster tails, thawed and cut in half, lengthwise
1 can (10 1/2 oz.) whole clams (do not drain)
1 pound shrimp
1 can (21 1/2 oz.) bouillon
1/2 cup chopped parsley
1 tablespoon lemon juice
1 tablespoon salt
1/2 teaspoon saffron, optional
1 dash freshly ground pepper

In large kettle, sauté onion, carrot and garlic in vegetable oil until onion is transparent, about 10 minutes. Add fish fillets, tomatoes, bay leaves and water. Bring to boil; reduce heat. Simmer gently 30 minutes. Add remaining ingredients and simmer gently an additional 30 minutes. Serve piping hot in large soup bowl with French bread to absorb broth.