Bouillabaisse - cooking recipe

Ingredients

1 c. minced onions
1/2 c. minced leeks
1/2 c. olive oil
4 cloves mashed garlic
1 1/2 c. drained canned tomatoes or 1/4 tomato paste
2 1/2 qt. water
6 parsley sprigs
1/2 tsp. thyme
2 big pinches saffron
4 lb. fish heads or 1 qt. clam juice and reduce water to 1 1/2 qt.
6 to 8 lb. assorted fish and shellfish (scallops, prawns, clams and mussels)
3 to 4 lb. firm white fish

Preparation

Cook onions and
leeks\tslowly in the oil until tender, but not browned.
Add
other
ingredients
to onions and cook, uncovered, at a
moderate
boil
for
30
minutes.\tStrain the stock, add salt and pepper to taste.
Add clams and mussels to stock first, cover\tpot
and
bring
to
boil.
Cook
about
5 minutes or until some
of
them
begin to open, then add fish. Wait about 3
minutes, then add scallops and prawns.
The soup is ready when the
shellfish
is
open and the prawns are pink (don't wait for
a
boil or cook too long).
Taste continually and serve immediately
when
done.
Serve
with
crusty French bread and Rouille (recipe follows).