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

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