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Bouillabaisse

2 lb. fish fillets
1 lb. raw shrimp
1 can frozen oysters (10 oz.)
1 c. coarsely chopped onion
1 clove garlic, finely chopped
1/2 c. butter, margarine or olive oil
3 tbsp. flour
1 c. coarsely chopped fresh tomato
2 c. fish stock or water
1 c. tomato juice
1/2 c. sherry
1/2 lemon, sliced
2 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. leaf thyme
3 whole allspice
1 sm. bay leaf
Pinch of saffron


Skin fillets and cut in slices or large chunks. Peel, devein and wash shrimp. Thaw oysters. Cook onion and garlic in butter until tender. Blend in flour. Add remaining ingredients and mix. Simmer for 30 minutes or until flavors have blended. Add fish, shrimp and oysters. Simmer for approximately 20 minutes until fish can flake with fork and shrimp are tender. Serve with French Bread.


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