Bouillabaisse Louisiane

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds fish fillets (cod, haddock, pollock, or snapper)
 * 1 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 2 cloves garlic, minced
 * 2 teaspoons parsley flakes
 * 1/2 teaspoon ground thyme
 * 1/4 teaspoon ground allspice
 * 2 tablespoons olive oil or vegetable oil
 * 1 onion, halved and sliced
 * 1 tablespoon lemon juice
 * 1/2 cup sherry
 * 1 14-1/2 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.