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Don Pearman's Seafood Bouillabaisse


2 medium yellow onions
2 medium tomatoes
1 medium salmon filet ('bout a half a pound)
1 medium ahi tuna filet ('bout a half a pound)
1 medium swordfish or other white meat fish ('bout a half a pound)
If they have fresh prawns, get six of those, otherwise get six jumbo prawns
Quarter pound rock shrimp
1 gram of fresly ground Saffron (if you can find it)
garlic bulb


Quarter the onions
In a large saucepan,
Put them in a few tablespoons of Olive Oil
Simmer on low
Quarter tomatoes
After some simmering, cover the onions in water (fill the saucepan up halfway)
cut the fish into 1 inch cubes
shovel the fish and tomatoes into the onion liquid
couple dashes of saffron powder
teaspoon of salt
teaspoon of minced garlic
heat to nearly boiling, for 15 minutes
steam the prawns one minute
add the rock shrimp, steam one half minute more
serve the liquid in a bowl with the shrimps on top.

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