Bouillabaisse - cooking recipe

Ingredients

3 cloves garlic
1 to 3 Tbsp. olive oil
1 bunch parsley
10 to 20 clams in shells
1/4 lb. shrimp in shells
1 crab in shell, cleaned
1 to 2 cans clam juice
1 (10 oz.) can tomato juice
1/2 to 1 c. white wine
1 (10 oz.) can stewed tomatoes
basil to taste
French bread

Preparation

In heavy kettle, heat oil and add minced garlic.
Mince parsley and add.
Stir until wilted.
Add clam juice, tomato juice, stewed tomatoes, basil and wine.
When boiling, add seafood.
Cook until seafood is done, about 15 to 20 minutes at reduced heat.
Clams should have opened and the shrimp and crab should be pink.