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Bouillabaisse

3 tablespons olive oil
2 onions, chopped
2 cloves garlic
2 tablespoons parsley, chopped
1 can tomatoes, drained and chopped
1 bay leaf
1 teaspoon thyme
1/4 teaspoon saffron, crushed (optional)
4 cups water
1 pound hearty fish fillets, cut in chunks
1 pound lobster tail, cut in chunks
12 oz. scallops
1/4 lb. shrimp, shelled
6 clams in shells
Salt and pepper

Heat oil in pressure cooker pot and saut onion. Add garlic, parsley,
tomatoes, bay leaf, thyme, water, salt and pepper to taste. Close
lid and bring to high pressure and cook for 5 minutes. Release
pressure and open lid. Add fish and seafood, then stir. Close lid
and bring back up to high pressure and cook for 3 minutes. Release
pressure, open lid and serve.

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