Recipe - Fishermans Bouillabaisse

One fourth cup Olive Oil
2 Med. Cloves Garlic Fine Chop
1 cup Water
One half cup Dry White Wine
1 Env. Soup Mix *
1 tablespoon Finely Chopped Parsley
1 teaspoon Thyme Leaves
14 One half ounce (1 can) Tomatoes **
1 One half pound Lobster Tails ***
1 pound Fish ****
6 Clams, Well Scrubbed
6 Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or OnionMushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3inch
**** Fish that can be used. Choose one. Red Snapper, cod, halibut, or

In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

From Rich, Sysop of The "New" Home BBS, 104/419.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/seafood.zip