BOUILLABAISSE CIOPPINO

BOUILLABAISSE CIOPPINO 1 tbsp. olive oil 1/2 onion, minced 1 tbsp. garlic, minced 2 celery stalks, chopped 1/8 c. white wine 1 tbsp. lemon juice 1 tbsp. parsley Salt and pepper 1 lg. can skinned, stewed tomatoes 1 can tomato sauce 2 bay leaves 3 lg. fillets ling cod or snapper 2 lobster tails 12 prawn, shelled and deveined 12 scallops

Clams, mussels, oyster, crab legs, if desired Saute first 8 ingredients. In large pot, mix saute with tomatoes, tomato sauce, bay leaves and cod or snapper. Cook on medium low for 1 hour. In separate pot, boil lobster and remaining seafood until just done. Don't over cook. Stir into tomato mixture.

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