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FISH STEW (BOUILLABAISSE) 
2 cloves garlic, chopped
2 lg. stalks celery, chopped
1 bunch parsley, chopped
1 sm. green pepper, chopped
1/2 c. olive oil
1 giant can tomato juice
2 or more types seafood
Salt to taste
Pepper to taste
1 tbsp. paprika
1/2 tsp. basil
1/2 bottle dry red wine

Firm white fish, cod, sea scallops and cooks and peeled shrimp, lobster pieces, clams with shell removed, crab meat, squid.

Put all ingredients except fish in large pan. Bring to simmer and cook at least 1/2 hour with loose lid. Add seafood, using the types that requires more cooking first. The more sea food the better. Serve with crusty French bread.

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