Bouillabaisse
2 medium onions, sliced 1 clove garlic
4 tablespoons butter or margarine
3 pounds fish, cooked and flaked (cod, whiting, haddock halibut, etc.)
1 cup tomatoes
1 bay leaf
2 cups fish stock or water
1 doren oysters, clams or scallops
1 cup shrimp or crab
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1/4 cup cooking' sherry
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