Bouillabaisse

Ingredients
•	1 pound trout, cleaned
•	1\2 pound shrimp
•	1\2 pound crab (meat)
•	4 cloves garlic finely chop
•	1 cup onion, finely chopped
•	1 28 ounce can tomatoes
•	2 cup fish stock 
•	1 cup chicken stock
•	1\2 cup dry sherry
•	2 teaspoon salt
•	18 small clams and mussels
•	1/2 teaspoon thyme, basil and Pepper (to taste)
•	1/4 cup olive oil 
                      
Preparation
1.  Cut boneless pieces of fish into bite size pieces. 
2.  Remove shells from shrimp and crab. 
3.  Scrub clams and mussels. Sauté onions and garlic in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings. 
4.  Bring to a boil. Lower heat and simmer 15 minutes.
5.  Add all seafood, mix and simmer 10 minutes. 
6.  Serve hot immediately.