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Bouillabaisse

1 c. chopped celery
1/2 c. chopped green pepper
1/3 c. chopped onion
1 med. clove garlic, minced
1 lg. bay leaf
1/2 tsp. thyme leaves, crushed
1/4 tsp. crushed red pepper
3 tbsp. butter or margarine
2 cans condensed tomato bisque soup
2 soup cans water
2 tbsp. lemon juice
2 tbsp. chopped parsley
1 lb. fillets of halibut, cut in 2-inch pieces
1 (6 oz.) pkg. crab meat, thawed and drained
1/2 lb. med. raw shrimp (about 16), shelled and deveined


In large saucepan, cook celery, green pepper, and onion with garlic, bay leaf, thyme, and red pepper in butter until tender. Add remaining ingredients. Cook 10 minutes or until done. Stir gently now and then. Remove bay leaf. Makes about 10 cups.


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