Bouillabaisse Recipe

Bouillabaisse Recipe by Beulah Wilford

Serves 4

2 Tbsp. Olive Oil
1 Tbsp. butter
2 Large Chopped Onions
2 Cloves of chopped garlic
4 cups boiling water
1 pound scallops
1 pound filets of fish
4 cloves
2 bay leaves
1/2 cup cooking sherry
1 4 oz. can mushrooms
1 pound of shrimp
1 tsp. curry powder
1/2 cup chopped celery
1 lg. can tomatoes
8 large crabs with claws

Heat oil and butter in large cooker.  Saute onions, garlic, and celery in it for 5 min., stirring constantly. Add boiling water, fish and scallops together with cloves and bay leaves. Cover and simmer for 10 minutes. Add tomatoes, blend curry powder with 2 Tbsp. sherry and 2 tsp. sugar. Add to mixture, cover and cook 10 minutes. Add shrimp, cleaned crabs in shell with claws and mushrooms. Cover and cook 5 minutes. Add rest of sherry, 3 tsp. salt, 1/4 tsp. pepper. Cook over low heat for 5 min. Serve in 4 large bowls with garlic bread.