Rock lobster bouillabaisse

Yield: 1 Servings

Measure Ingredient
1 cup Chopped celery
1 \N Chopped onion
1 \N Chopped garlic clove
¼ cup Olive oil
½ teaspoon Thyme
1 \N Bay leaf
1 \N Bottle (8oz) clam juice
1 cup Dry white wine
¼ cup Chopped parsley
1½ pounds Fish fillets in 2\" pieces
\N \N (sole,cod,red snapper
\N \N Halibut)
1 pounds Frozen rock lobster
\N \N Salt & pepper
\N \N Sliced French bread

Saute' celery, onion & garlic in hot oil in skillet until tender, but not browned. Add thyme, bay leaf, tomatoes, clam juice, wine & parsley; cover & simmer 1 minute. Add fish. Cut each frozen lobster tail into 3 pieces crosswise through hard shells; add shells & meat to stew; simmer 10 minutes longer. Season with salt & pepper. Remove bay leaf & serve in large bowls with sliced French bread.


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