Bouillabaisse - cooking recipe

Ingredients

3 fillets of any white solid fish
2 (1 lb.) lobsters, split and cleaned
1 to 2 lb. mussels (about 2 dozen)
1 1/4 lb. sea scallops
1 1/4 lb. shelled raw shrimp
1/2 c. olive oil
2 c. chopped onion
1 1/2 c. chopped celery
2 to 3 cloves garlic, minced
1 c. beef bouillon
2 c. dry white wine
1/2 c. chopped parsley
2 large cans tomatoes
4 tsp. salt
3/4 tsp. thyme
3/4 tsp. paprika
1/4 tsp. saffron
1/2 tsp. fennel
1/8 tsp. cayenne pepper

Preparation

Separate lobster tails and claws.
In heavy kettle, heat oil; add onion, celery and garlic.
Cook until golden.
Add parsley, tomatoes, bouillon and wine.
Season with salt, thyme, paprika, saffron, fennel and pepper.
Bring to a boil.
Add shrimp, scallops and lobster.
Cover and simmer 15 minutes.