|Fish fillets||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Garlic||1 Clove (5 gm), finely chopped|
|Canned clams||7 Ounce, minced (1 Can)|
|Canned shrimp||5 Ounce, drained (1 Can)|
|Canned tomatoes||20 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Bay leaf||1 , crushed|
|Grated parmesan cheese||1 Tablespoon|
|French toast||6 (Or Slices)|
|French toast slices||6|
Remove skin and any bones from fillets; cut into 1/2 inch cubes.
Cook onion, celery, and garlic in butter until tender.
Add remaining ingredients except cheese and bread.
Bring to boiling point and simmer for 20 minutes.
Sprinkle cheese over bread; toast.
Arrange toast in large soup bowls and cover with the bouillabaisse.