Instructions: In a Dutch oven saute chicken over moderate heat until pieces stiffen, but are not browned. Meanwhile, peel and halve, then slice, onions and garlic.

Remove chicken from pan. Set aside. Saute onions until soft, but not brown. Add garlic (NEVER brown or it will be bitter.) Add tomatoes and seasonings, partially cooked chicken. Simmer about ten minutes. Add vermouth and simmer for another 15-30 minutes or until chicken pieces are cooked. Adjust seasonings and add shrimp just before serving (3 minutes), a little shrimp stock, clam juice or chicken broth, if necessary, to thin sauce. Serve accompanied by Rouille Sauce.

Bouillabaisse, in Provencal, means "to boil low." Add more fresh seafood of your choice.

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