Recipe - Bouikous Con Feta I Kachkaval (Flaky Cheese Rolls)

G. Granaroli XBRG76A
MM:MK VMXV03A
1 pound Fin fish (red snapper,
flounder, trout)
One half To 1 pound shrimp, lobster,
scallops,crab meatany or
all
18 small Clams, mussels, or lobster
clawsany or all
One fourth cup Olive oil
1 lg Onion finely chopped
2 Shallots minced
4 Cloves garlic finely chopped
28 ounce Can tomatoes (coarsely
chopped) with liquid
2 cup Fish stock, clam juice or
chicken broth
One half cup Dry sherry
2 teaspoon Salt
One half teaspoon Each thyme, basil, saffron
Pepper to taste
Fresh chopped parsley for
garnish

Cut boneless pieces of fish into bite size pieces. Remove shells from
shrimp, lobster, crab. Scrub clams and mussels. Saute onions, garlic and
shallots in oil on low heat until lightly golden. In a large pot, put in
all liquids and seasonings except parsley. Bring to a boil. Lower heat and
simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in
large bowls. Top with parsley. Serve with crusty bread, semisoft cheese
and a tossed salad.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini