Bouillabaisse Louisiane

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

 * 1) Cut fish into serving pieces.
 * 2) Combine salt, black pepper, garlic, parsley, thyme and allspice.
 * 3) Rub into fish. Cover and refrigerate.
 * 4) Heat oil in large Dutch oven or stockpot.
 * 5) Add Onion and cook over medium heat until Onion is soft but not brown.
 * 6) Add fish in single layer. Cover and cook 5 minutes. Turn fish; cover, and cook 5 minutes.
 * 7) Add lemon juice, sherry and tomatoes, chopped, including juice.
 * 8) Cover, bring just to a boil and cook 5 minutes.
 * 9) Add Shrimp, crab meat and cornstarch dissolved in 2 tablespoons water.
 * 10) Bring to a boil and cook, stirring, until Shrimp are pink and mixture thickens (about 3 minutes).
 * 11) Season to taste with red pepper and salt. Serve over rice in soup bowls.