Bouillabaisse - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 stalk celery, finely diced (about 1/4 cup)
1/4 cup green bell pepper, finely diced (about 1/2 a small pepper)
2 garlic cloves, minced
1/2 onion, finely diced (about 1/2 cup)
1 bay leaf
1 teaspoon fresh thyme, leaves picked from stems
1/2 teaspoon crushed red pepper flakes
salt and pepper
1/2 cup dry white wine
1 cup clam juice
1 cup crushed tomatoes
1/4 - 1/2 cup water
1 teaspoon lemon juice, fresh squeezed
1/2 lb fish fillet (any sturdy white fish will do, I used Chilean Sea Bass)
8 littleneck clams (includes a few extra in case some don't open)
1/4 lb bay scallop
1/4 lb large shrimp, peeled and deveined
2 tablespoons fresh parsley, chopped

Preparation

Heat olive oil in a deep skillet; saute celery, green pepper, onion, and garlic until soft.
Add bay leaf, thyme, and crushed red pepper to the vegetables and saute for a minute or so.
Add wine, clam juice, tomatoes, 1/4 cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional 1/4 cup water if the sauce looks too thick.
Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve with toasted baguette.