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Bouillabaisse

A warm, delicious dish featuring mussels, clams, ling cod and halibut. Courtesy of Robert Clark of The Fish Counter.
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Prep Time 10 mins
Total Time 35 mins
Servings 4

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 1
    Over medium flame, heat the olive oil then add the minced garlic and diced onions. Sauté until translucent.
    Step 2
    Add the fennel, peppers, tomatoes, saffron, bay leaf and stock; bring to a simmer.
    Step 3
    Add the seafood and simmer until cooked through; ling cod and halibut are opaque, mussel and clam shells have opened. Serve immediately.