Recipe Details

Bouillabaisse

Ingredients

• 1/2 pound mussels
• 1/2 pound medium size shrimp
• 1/2 pound halibut or cod fillets
• 1 teaspoon virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 1-2 cups canned Italian plum tomatoes
• 2 cups clam juice or fish stock
• 1/2 cup dry white wine
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon dried leaf thyme
• 1/4 to 1/2 teaspoon hot pepper flakes
• 1 2 teaspoon pepper
• 1 bay leaf
• 1/2 pound bay scallops

Method

Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel shrimp. Cut halibut into bite size pieces. In a large non-stick saucepan, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook, stirring, 1 minute. Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 minutes. Add halibut and simmer 5 minutes. Add shrimp and scallops and cook 5 minutes more. Add mussels, cover pan and simmer about 5 minutes