1-2 # fish filets, cut in 1” chunks                  bouillabaisse

1 ½ # combination scallops, littlenecks, mussels, and shrimp

¼ cup tomato sauce (and tomatoes if you wish)

½ cup chopped onion + leeks are great too

½ cup chopped celery + green bell pepper too

½ cup dry white wine + 4 cups fish stock or clam juice

2 Tbl. Olive oil; 2 Tbl. Flour; 2 Tbls. Chopped parsley

1 clove chopped garlic

1 bay leaf

½ tsp. Salt

¼ tsp. Crushed red pepper

¼ tsp. Saffron

In soup kettle, melt butter in olive oil. Slowly blend in flour stirring constantly. Add onion, celery and garlic and continue stirring until vegetable are tender. Gradually stir in fish stock. Add remaining ingredients except seafood. Bring to a boil; then simmer for 10 minutes. Add filets and clams and mussels. Fish will be done when it becomes opaque; Mollusks are done when they open. Add saffron at the last minute; stir well and serve with hot French bread.