Recipe - My Bouillabaisse

2 Onions; chopped
5 Garlic cloves; minced
One half cup Parsley; chopped
1 Leek; cut or sliced up (reserve dark)
2 tablespoon Olive oil
4 Tomatoes; peel,seed,chop
One fourth teaspoon Sugar
4 cup Doxee clam juice
1 cup Dry Sherry
1 cup Water
2 Orange zest
1 ds Cayenne
3 Saffron threads
1 Bay leaf
1 teaspoon Dried basil
1 teaspoon Dried thyme
1 tablespoon Salt (or morefish is bland)
1 pound Red Snapper
1 pound Rock Shrimp
1 pound Bay scallops
1 Dozen clams;steamed*
12 Appalachacola oysters

Skin fish and cut into serving sized pieces. Use fillets. Flounder or
other firm white fish may be substituted. *Reserve broth from steamed clams
for use in the bouillabaise. Heat olive oil in a lg. pot and cook garlic
and onion til soft over mod. heat. Add the leek and cook for 10 min. Add
tomatoes and sugar. Simmer 5 min. Add all rem. ingred. except seafood and
simmer 30 min., covered. Strain the broth discarding the orange zest and
bay leaf. Puree the remaining veg. with some of the broth and return it to
the pot. Add the salt and pepper adjusting to suit your taste. This portion
can be refrigerated or frozen at this point. Strain the broth from the
steamed clams and add to the pot. Add the clams (may be minced , if
preferred). Add the remaining seafood and the dark portion of the leek and
simmer for 35 min. DO NOT OVERCOOK. Correct the seasonings. Ladle into
bowls and serve with garlic bread and Sauce Rouille. I do not serve the
shellfish in the shells as restaurants do due to the difficulty and
awkwardness in the ability for guests to eat it while "fiddling" around
with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS