Recipe for Seafood_Bouillabaisse

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Yield:

Ingredients:

Amount	Ingredient
24 x	clams
1/2 lb	shrimp -- 250g raw
1/2 lb	scallops -- 250g raw
1/2 lb	crab -- 250g uncooked
1 cup	leeks -- chopped
1 cup	onion -- chopped
3 clv	garlic -- minced
3 tbl	olive oil
3 cup	water
1 cup	dry white wine
1/2 cup	canned tomatoes
2 tsp	parsley
1 tsp	thyme
2 x	bay leaves
1/4 tsp	hot sauce
	salt and pepper

Instructions:

Instructions: In a large soup pot saute leeks, onions and garlic in olive oil until soft, but not brown Add water, wine, tomatoes and seasonings to onion mixture in pot and simmer for 15 minutes.

Add seafood to soup broth and bring to a boil. Reduce heat and simmer 10 minutes. Just before serving stir in Pernod.

Serving Suggestions & Notes:
This is absolutely delicious and should be served as the main course for your meal.

All you need is a nice salad with a vinagraitte dressing.

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