Bouillabaisse Par Jim...Source: Jim Mixson
Ingredients:

8 oz raw shrimp, de-veined, de-tailed
8 oz talapia
8 oz catfish
	Note: Although I used catfish, it's a bit "fishy". I'll do a 
	milder fish next time.
8 oz imitation crab (chunks)
2 (6 1/2 oz) cans minced or chopped clams, undrained
	Note: Basically, any fish will do. Oysters as well.
3 (14 1/2 oz) cans stewed tomatos, undrained
2 C onion, chopped
4 garlic cloves, minced
8 oz potatoes, cubed and lightly cooked
4 bay leaves
1/2 T parsley, fresh, chopped
1 t fennel seed
2 T lemon juice
1 T celery seed
	Note: I'd have used fresh celery (chopped) if I had it.
1/2 t dill seed
2 pinches saffron
1 t thyme leaves
1/2 T basil leaves
1/3 C green bell peppers, chopped
1 T sea salt (or as desired)
1/2 T coarse ground black pepper (or as desired)
Old Bay seasoning as desired
Olive oil as required
3 T butter

Cooking and serving instructions:

In large sauce pan, melt the butter and add the onion, garlic and green peppers; saute.
Chop the fish, crab and shrimp into chunks, mix together with the clams. Coat well with 
	olive oil and liberally season with Old Bay, add lemon juice and mix well.
Add the fish mixture to the sauteed onion/garlic/pepper mix.
Cook (simmer) for about 5 minutes.
In a larger pot, pour in the stewed tomatos, chopping into small pieces.
Bring heat up.
Add the bay leaves, celery seed, dill, thyme, basil, saffron, fennel, parsley and salt
	and pepper.
Bring mixture to a low boil
Add the fish mixture and the potatoes
Simmer for about 10 minutes

Serve with toasted bread, preferably French.

NOTE: This makes a huge amount of bouillabaisse. Easily enough for 8 people.
You might want to scale it down. It should scale easily.