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Bouillabaisse

1/2 c Olive oil
1 Clove Garlic; minced
1/2 c Chopped onion
1/2 c Carrot; sliced thin
1/2 c Celery; sliced thin
2 c Peeled diced tomatoes
1 Bottle (8 ounce) clam juice
1 ts Sage
1 ts Thyme
1/2 ts Saffron
2 Bay leaves
1 tb Salt
1 ts Paprika
1/8 ts Cayenne pepper 2 1/2 c Water
1 c Dry sherry
1 lb Shrimp fresh shrimp with shell removed and deveined
1 lb Each perch; cod, sole and red snapper;cleaned, deboned and cut in 2 inch pieces.
2 Dozen small hard shell clams, well scrubbed
1 c Cooked crab meat


Heat oil in a large Dutch oven, Add garlic, onion, carrot, celery, tomatoes, clam juice, sage thyme, saffron, bay leaves, salt paprika, pepper and water. Bring to a boil, lower heat and simmer for 15 minutes. Stir in sherry Layer, each type of fish and the shrimp. Cover and simmer for 10 minutes longer. Add crab meat and clams. Cover and simmer for 5 minutes longer, or until the clams open and the fish flakes easily. Serve with French bread and encourage dunking.


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