2    Onions; chopped

      5    Garlic cloves; minced

    1/2 c  Parsley; chopped

      1    Leek; sliced (reserve dark)

      2 tb Olive oil

      4    Tomatoes; peel,seed,chop

    1/4 ts Sugar

      4 c  Doxee clam juice

      1 c  Dry Sherry

      1 c  Water

      2    Orange zest

      1 ds Cayenne

      3    Saffron threads

      1    Bay leaf

      1 ts Dried basil

      1 ts Dried thyme

      1 tb Salt (or more-fish is bland)

      1 lb Red Snapper

      1 lb Rock Shrimp

      1 lb Bay scallops

      1    Dozen clams;steamed*

     12    Appalachacola oysters

  Skin fish and cut into serving sized pieces.  Use fillets. Flounder or
  other firm white fish may be substituted. *Reserve broth from steamed clams
  for use in the bouillabaise. Heat olive oil in a lg. pot and cook garlic
  and onion til soft over mod. heat. Add the leek and cook for 10 min. Add
  tomatoes and sugar. Simmer 5 min. Add all rem. ingred. except seafood and
  simmer 30 min., covered. Strain the broth discarding the orange zest and
  bay leaf.  Puree the remaining veg. with some of the broth and return it to
  the pot. Add the salt and pepper adjusting to suit your taste. This portion
  can be refrigerated or frozen at this point. Strain the broth from the
  steamed clams and add to the pot. Add the clams (may be diced, if
  preferred). Add the remaining seafood and the dark portion of the leek and
  simmer for 3-5 min. DO NOT OVERCOOK. Correct the seasonings. Ladle into
  bowls and serve with garlic bread and Sauce Rouille. I do not serve the
  shellfish in the shells as restaurants do due to the difficulty and
  awkwardness in the ability for guests to eat it while "fiddling" around
  with the shells. Recipe may be halfed. LISA CRAWLEY/CEDAR RAPIDS