Instead of photographing food...these are the implements, the tool of a fine French Soup, two hours of work and more pots and plates and bowls than even are seen here...the 1st clean up.

The problem is that I can never make the same dish twice...there are too many Variables, but this was a very wonderful 2.11 gallons. Yum...(most of it frozen in 7 additional dinners)

3.5 pounds of calamari, Mussels, prawns, scallops, with 1 pound of flaky white fish and 2 pounds of buttered large shrimp;

That's the base, but then 5 medium sized russet patotos, finely diced, everything finely diced, two large stalks of celery, not more a little bit of celery goes a long way, likewise only a half pound of peas, the taste of peas also goes a long way, 3/4 pound of sweet corn, a can of diced tomatoes in garlic and basil, 1 pound of fresh cherry tomatoes, 1/4 pounds of sweet peppers, (avoid, green peppers, fine for chili, not so much for Bouillabaisse), 3/4 pounds baby carrots, one small package of brown rice, 1/2 pounds of pearl onions, and lastly, 1/2 pounds of Portabella Mushrooms..and season to taste.

Since I can't make anything twice, I thought I try an actual recipe