West Coast Bouillabaisse
|Sliced onions||1 Cup (16 tbs)|
|Celery stalks||2 , cut diagonally into slices|
|Garlic||2 Clove (10 gm), minced|
|Vegetable oil||1 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Canned tomatoes in juice||28 Ounce, cut up (1 Can)|
|Canned minced clams with juice||6 1⁄2 Ounce, minced (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Frozen cooked bay shrimp||1 Cup (16 tbs), thawed|
|Canned tuna||6 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|French bread slice||6|
In a Dutch oven saute onions, celery and garlic in oil for 3 minutes.
Stir in broth, tomatoes with juice, clams with juice, wine, Worcestershire, thyme, hot pepper sauce and bay leaf.
Bring to a boil; reduce heat.
Simmer for 15 minutes.
Stir in shrimp and tuna; cook for 2 minutes to heat.
Remove bay leaf.
Season with salt and pepper.
Garnish with lemon slices and serve with bread.