Sheila'S Spanish Bullabesa - cooking recipe

Ingredients

1/4 c. olive oil
3 celery ribs, chopped
1 large onion, chopped
4 cloves garlic, minced
1 tsp. dried thyme
1 bay leaf
1 (28 oz.) can crushed tomatoes
16 oz. clam juice
1 c. dry white wine
1 Tbsp. parsley, minced
1 tsp. fennel powder
1 lb. white fleshed fish
1/2 lb. shrimp
3/4 lb. scallops
salt and pepper to taste

Preparation

Heat oil in a large pot and saute celery, onion, garlic, thyme and bay leaf.
Cook, stirring frequently, for about 15 minutes. Add tomatoes, clam juice, wine, parsley, fennel, salt and pepper; simmer for about 15 minutes.
Cut fish into chunks.
Add fish, shrimp and scallops to sauce and let cook for about 5 minutes until the flesh is opaque white and the seafood is cooked through as desired.
Makes 6 to 8 servings.