Bouillabaisse - cooking recipe

Ingredients

1 lb. halibut
2 c. tomato juice
2 bottles clam juice
1 Tbsp. beef bouillon
1 whole garlic clove
1 Tbsp. onion flakes
1 Tbsp. dried dill
1 Tbsp. parsley flakes
2 bay leaves
2 c. water
1/4 c. champagne vinegar
1 can minced clams
2 tsp. sugar
6 littleneck clams
6 mussels
6 large, raw shrimp
1/2 lb. scallops

Preparation

Cut up fish and simmer with all other ingredients except clams, mussels, shrimp and scallops for about 1/2 hour; add the clams, mussels, shrimp and scallops and simmer for 15 minutes.