2 Onions; chopped

5 Garlic cloves; minced

1/2 c Parsley; chopped

1 Leek; sliced (reserve dark)

2 tb Olive oil

4 Tomatoes; peel,seed,chop

1/4 ts Sugar

4 c Doxee clam juice

1 c Dry Sherry

1 c Water

2 Orange zest

1 ds Cayenne

3 Saffron threads

1 Bay leaf

1 ts Dried basil

1 ts Dried thyme

1 tb Salt (or more-fish is bland)

1 lb Red Snapper

1 lb Rock Shrimp

1 lb Bay scallops

1 Dozen clams;steamed*

12 Appalachacola oysters

Skin fish and cut into serving sized pieces. Use fillets. Flounder or other firm white fish may be substituted. *Reserve broth from steamed clams for use in the bouillabaise. Heat olive oil in a lg. pot and cook garlic and onion til soft over mod. heat. Add the leek and cook for 10 min. Add tomatoes and sugar. Simmer 5 min. Add all rem. ingred. except seafood and simmer 30 min., covered. Strain the broth discarding the orange zest and bay leaf. Puree the remaining veg. with some of the broth and return it to the pot. Add the salt and pepper adjusting to suit your taste. This portion can be refrigerated or frozen at this point. Strain the broth from the steamed clams and add to the pot. Add the clams (may be diced, if preferred). Add the remaining seafood and the dark portion of the leek and simmer for 3-5 min. DO NOT OVERCOOK. Correct the seasonings. Ladle into bowls and serve with garlic bread and Sauce Rouille. I do not serve the shellfish in the shells as restaurants do due to the difficulty and awkwardness in the ability for guests to eat it while "fiddling" around with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS