Bouillabaisse - cooking recipe

Ingredients

1 (6.5 oz.) can chopped clams (undrained)
1 Tbsp. olive oil
4 cloves garlic, minced
1 stalk celery, chopped fine
1 fish bouillon cube
1 (16 oz.) can tomatoes, diced
1 tomato can water
1 small can V-8 (14 oz.)
1/4 tsp. pepper
2 Tbsp. parsley
12 oz. medium shrimp, shelled
1 lb. scallops

Preparation

Drain clams, reserving liquid; set aside.
In 3-quart saucepan over medium heat in hot oil, cook celery and garlic until tender, stirring constantly.
Add bouillon, tomatoes with their liquid, water, reserved clam juice, V-8 juice, parsley and pepper; heat to boiling.
Simmer 20 minutes and strain tomatoes out and discard. Add scallops, shrimp and clams.
Cook until shrimp are pink and opaque.
Serve with garlic bread.
Serves 4.