Title: Florida bouillabaisse
 Categories: Fish, Seafood, Soups, Stew
      Yield: 6 servings
 
      2 lb Fish fillets, cut into
           -pieces
      1 lb Shelled shrimp
      2    Softshell turtles, cleaned
           -and parboiled until tender.
           -Cut into
           Small pieces
      6    Blue crabs, boil and remove
           -meat, or one 7-1/2 oz. can
           -crabmeat
     12    Clams or one 7-1/2 oz. can
           -chopped clams
      1 md Onion, sliced and 1/2 cup
           -diced green onions
    1/2 c  Chopped celery
    1/2 c  Green pepper
    1/2 c  Sliced mushrooms
    1/4 c  Chopped parsley
      2    One lb. cans tomatoes
      2    Cloves minced garlic
    1/2 ts Thyme
    1/2 ts Saffron
      2    Bay leaves
    1/2 c  Oil
      1 c  White wine
           Hot sauce to taste
      2 c  Fish stock
 
  This is a Florida chowder... it goes real good with "french" bread.
  
  Saute vegetables in oil until soft, about 10 minutes.  Add wine,
  stock, tomatoes and bring to a boil.  Add fish and remaining
  ingredients. Cook over medium heat for 15 minutes.  Turn on low and
  simmer for 20 minutes.
  
  Posted by Bill Mathews. Courtesy of Fred Peters.