Shellfish Bouillabaisse

3 oz. Lobster Meat (uncooked)

3 oz. Scallops (uncooked)

4 oz. Shrimp (uncooked)

2 oz. Crab Legs (shelled)

4 oz. Clams (raw)

3 tsp. Olive Oil

1 Onion (chopped)

½ cup Celery (chopped)

1 Clove Garlic (minced)

Pinch of Rosemary

2 Tsp. Sherry

1 cup Tomato Pulp

½ Lemon (Sliced thinly)

2 cups Fish stock

1 Tsp. Sugar

2 Tsp. Salt

¼ Tsp. Cayenne Pepper

¾ Tsp. Saffron

Make fish stock. Place the olive oil in a heavy sauce pan and add

the onion, celery, garlic, parsley, and rosemary. Sauté for 5

minutes. Then add the shellfish, all uncooked item (cleaned &

shelled), & Sherry. Simmer for 5 minutes. Add tomato pulp, lemon

slices, fish stock, sugar, salt and pepper. Cook on a low flame

for 10 minutes. Add the saffron at the last minutes, stir well and

serve.