BOUILLABAISSE These tasty morsels will help get your party started. Created with health and nutrition in mind. Servings: 6

INGREDIENTS: 2 tablespoons vegetable oil 1 large onion, diced 2 garlic cloves, minced 1 16-ounce can diced tomatoes 1 bay leaf 1 cup white wine 1 6-ounce can tomato paste 1 teaspoon salt ½ teaspoon crushed saffron threads ¼ teaspoon thyme leaves 16 ounces cod or other white fish fillets, cut into 1-inch chunks 8 ounces medium shrimp, peeled and deveined 1 10-ounce can whole baby clams 2 tablespoons fresh chopped parsley Crusty French bread

PREPARATION: In 5-quart saucepot over medium heat, in hot oil, cook onion and garlic until just tender, stirring occasionally. Add tomatoes with their liquid, bay leaf, white wine, tomato paste, salt, saffron and thyme. Over high heat, heat to boiling; reduce heat to low; cover and simmer 15 minutes to blend flavors. Add cod, shrimp and whole clams with their liquid; over high heat, heat, heat to boiling. Reduce heat to low; simmer uncovered 5 minutes or until fish is cooked, stirring occasionally. To serve, sprinkle bouillabaisse with chopped parsley. Serve with crusty French bread.