Bouillabaisse(Low-Fat Seafood Soup) - cooking recipe

Ingredients

1 1/2 c. sliced yellow onions
olive oil
2 to 3 c. chopped fresh tomatoes or 1 large can
4 cloves mashed garlic
3 c. water
6 parsley sprigs
1 bay leaf
1/2 tsp. thyme or basil
1/8 tsp. fennel
2 inches orange peel
pepper
salt
1 qt. bottled clam juice
1 to 2 lb. firm fish
1 lb. shellfish (shrimp, clams, scallops, etc.)

Preparation

Cook the onions slowly in the olive oil for about 5 minutes. Do not brown.
Stir in the tomatoes and garlic and cook for 5 to 10 minutes.
Add the water, herbs, seasoning and clam juice to the kettle with onions.
Bring to boil and cook at a very slow boil for 30 minutes.
You can prepare this far and refrigerate.