Bouillabaisse

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

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