Bouillabaisse

Ingredients

1 carrot
1 pound fresh tomatoes
4 rock lobster tails (8 ounces each)
1 pound sole
1 pound red snapper
1 cup chopped onion
1/4 teaspoon minced garlic
2 teaspoons parsley flakes
dash saffron powder
1 bay leaf
1/4 teaspoon thyme
1/8 teaspoon fennel
1 teaspoon orange peel
5 teaspoons seasoned salt
1/4 teaspoon pepper
1/3 cup olive oil
1 bottle (8 ounce) clam juice
1 tablespoon lemon juice
1 pound perch
1 pound cod
French bread

Preparation

Pare and cube carrot. Peel, seed and chop tomatoes. Cut lobster tails into large pieces; cut fish into 2 inch pieces. Place all ingredients, except perch, cod and French bread, in a large saucepan or kettle; cover with water. Boil for 8 minutes. Add perch and cod; boil 8 minutes longer. Remove fish to large bowl or platter. Cut French bread into 1/4 inch slices and place in bottom of soup tureen. Pour broth over the bread. Serve the soup in soup plates and fish on side plates.

Yield: 8 to 10 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.