Recipe for Bouillabaisse Spicy Gulf Stew 
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Yield:
6
Ingredients:
Amount Ingredient
3 tbl olive oil or less orig was 4 tbsp
1/2 cup carrot diced
1/2 cup celery diced
1 tbl garlic minced
3 med tomatoes peeled and chopped
1 cup dry white wine
1 cup clam juice
2 cup nonfat chicken broth
1/2 cup fresh lemon juice
2 x bay leaves
2 tsp parsley chopped
1 tsp Tabasco sauce up to 2
NoSalt (r)
fresh cracked black pepper
1/2 lb shrimp in shells
1/2 lb scallops
1/2 lb firm fish such as grouper or scrod
1/2 lb mussels in shells
Instructions:
Instructions: Add olive oil to sauce pan and heat. Add chopped vegetables, except tomatoes, to olive oil and saute until wilted - about 10 minutes. Add liquid ingredients and spices, except Tabasco. Reduce heat and cook on low about 20 minutes more. Add Tabasco and tomatoes. Cook 5 minutes on low.

Bring to a simmer. Add mussels and fish. Cook approximately 10 minutes on medium heat. Add shrimp and scallops. Cook 5 more minutes or until done, but do not overcook. Any seafood in season may be substituted for those listed.

Servings: 4 to 6

CHOLESTEROL BLITZ, by Leslie C. Norins, MD, PhD and Rainey Norins

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