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    New England Bouillabaisse
    Yield: 6 servings
    24 fresh clams
    1 lb shrimps
    1 1/2 lb halibut fillet
    2 Tbsp oil
    1 onion, chopped
    1 clove garlic, crushed
    6 oz tomato paste
    1 lb stewed whole tomatoes
    1/2 tsp sugar
    1/2 tsp salt
    1/2 tsp hot sauce
    1 cup water

    Scrub shells of the clams, shell and devein the shrimps. Cut halibut
    fillets into pieces. Heat the oil in skillet, add onion and garlic,
    saute for 5 minutes or until tender. Stir in tomato paste, stewed
    whole tomatoes, sugar, salt, hot sauce and water, mix well. Pour
    into a large kettle, bring to a boil, adding water if necessary.
    Add clams and halibut, cover and boil for 2 minutes. Add shrimps,
    boil for 4 to 6 minutes or until halibut is tender.

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