Bouillabaisse À La Marseillaise

Ingredients

• 1/2 pound halibut
• 1/2 pound salmon
• 1/2 pound haddock
• 1/2 pound cod
• 1 cup oysters
• 1 cup clams
• 1 quart water
• 1 carrot
• 1 parsnip
• 2 onions
• 1 stalk celery
• Parsley (1 or 2 small sprigs)
• 1 cup tomato pulp
• Salt and pepper

Instructions

1. Prepare fish by cutting the flesh in cubes.
2. Cook bones and skin of fish in water for stock, strain, and use for cooking diced vegetables and fish.
3. Cook these until tender then add prepared fish, tomato pulp, seasoning, and cook slowly twenty minutes.
4. Serve like chowder with toast or crackers. Servings, 8.