Bouillabaisse
A warm, delicious dish featuring mussels, clams, ling cod and halibut. Courtesy of Robert Clark of The Fish Counter.
Ingredients
- 1/4 tsp olive oil
- 5 clove garlic, minced
- 1 onion, diced
- 1/2 bulb fennel, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 28 oz can diced tomatoes
- 1 pinch saffron
- 2 bay leaves
- 8 cup fennel stock, fish stock or water
- 250 g cod
- 250 g halibut
- 250 g mussels
- 250 g clams
Instructions
- Step 1Over medium flame, heat the olive oil then add the minced garlic and diced onions. Sauté until translucent.Step 2Add the fennel, peppers, tomatoes, saffron, bay leaf and stock; bring to a simmer.Step 3Add the seafood and simmer until cooked through; ling cod and halibut are opaque, mussel and clam shells have opened. Serve immediately.