Bouillabaisse Louisiane

Makes 6 servings
==Ingredients==
* 1½ pounds fish fillets (cod, haddock, pollock, or snapper)
* 1 teaspoon salt
* ½ teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 teaspoons parsley flakes
* ½ teaspoon ground thyme
* ¼ teaspoon ground allspice
* 2 tablespoons olive oil or vegetable oil
* 1 onion, halved and sliced
* 1 tablespoon lemon juice
* ½ cup sherry
* 1 x 14½ to 16-ounce can tomatoes, including juice (2 cups)
* 1 pound peeled, deveined raw shrimp
* 6 to 8 ounces crab meat
* 1 tablespoon cornstarch
* ground red pepper
* 3 to 4 cups hot cooked rice
==Directions==
# Cut fish into serving pieces.
# Combine salt, black pepper, garlic, parsley, thyme and allspice.
# Rub into fish.
# Cover and refrigerate.
# Heat oil in large Dutch oven or stockpot.
# Add onion and cook over medium heat until onion is soft but not brown.
# Add fish in single layer.
# Cover and cook 5 minutes.
# Turn fish; cover, and cook 5 minutes.
# Add lemon juice, sherry and tomatoes, chopped, including juice.
# Cover, bring just to a boil and cook 5 minutes.
# Add shrimp, crab meat and cornstarch dissolved in 2 tablespoons water.
# Bring to a boil and cook, stirring, until shrimp are pink and mixture thickens (about 3 minutes).
# Season to taste with red pepper and salt.
# Serve over rice in soup bowls.
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Category:Cajun Soups
Category:Seafood Soup Recipes
Category:Cod Recipes
Category:Haddock Recipes
Category:Snapper Recipes
Category:Pollack Recipes
Category:Shrimp Recipes
Category:Rice Recipes
Category:Crab Recipes
Category:Tomato Recipes
Category:Onion Recipes
Category:Sherry Recipes
Category:Lemon juice Recipes
Category:Garlic Recipes
Category:Main Dish Seafood Recipes