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Bouillabaisse

1/2 lb. Scallops
1/2 lb. Halibut
1/2 cup olive oil
3 tomatoes
1/2 lb. Lobster or Monk fish
1/4 lb. Crab
1/2 tsp. saffron
Pinch of thyme
1/2 lb. Shrimp
2 cloves garlic
2 chopped onions
Pinch of fennel, parsley


Crush garlic cloves, place in saucepan with bay leaf, chopped onions, and skinned tomatoes. Add olive oil and all the spices. Add the fish and cover with water and boil for 15 minutes. Serve with French bread.





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