Recipe: Joanie's Boulliabase

INGREDIENTS:
2 T butter
3 T olive oil
5 cloves garlic, chopped
1 onion, chunked
4 stalks celery
1 tsp saffron
bay leaf
thyme
1/8 tsp celery seed
2 strips orange peel

whole canned tomatoes
3 cups clam juice
1/2 cup white wine
3 cups chicken broth
3 cups water

4 lbs fish - the fresher the better
cut in 2 “ chunks
prawns
halibut
sole
scallops
salmon

INSTRUCTIONS:
Sautee garlic and onion in olive oil & butter in a good size soup pot.
Add vegies and spices.
Cook until vegies are transparent.
Add liquids and tomatoes (chopped a bit).
Bring to boil and simmer for an hour or so.

15 minutes before eating time, bring broth to a good boil and cook the fish fast and hot.
Drop fish pieces in no more than 6 at a time (to keep the broth temperature up).
Serve immediately with French bread.

• Recipe courtesy of Joanie Waller, Juneau, AK