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