Bouillabaisse

Cook onions and leeks slowly in the oil until tender, but not browned.

Add other ingredients to onions and cook, uncovered, at a moderate boil for minutes. Strain the stock, add salt and pepper to taste.

Add clams and mussels to stock first, cover pot and bring boil.

Cook about minutes or until some them begin to open, then add fish. Wait about 3 minutes, then add scallops and prawns.

The soup is ready when the shellfish open and the prawns are pink (don't wait for boil or cook too long).

Taste continually and serve immediately when done.

Serve with crusty French bread and Rouille (recipe follows).