Bouillabaisse

Ingredients

• 1/2 lb mussels (optional)
• 1/2 lb medium shrimp
• 1/2 lb halibut or cod fish fillet
• 1 teaspoon virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 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
• 1/4-1/2 teaspoon hot pepper flakes
• 1 bay leaf
• 1/2 lb bay scallop

Directions

1. 1

   Scrub mussels well to rid them of beards and sand.

2. 2

   Discard any open ones.

3. 3

   Peel and devein shrimp.

4. 4

   Cut halibut into bite-size pieces.

5. 5

   In a large non-stick saucepan, heat oil.

6. 6

   Add shallots and cook until soft.

7. 7

   Add garlic and tomatoes, cook, stirring 1 minute.

8. 8

   Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf.

9. 9

   Bring to a boil, reduce heat and simmer 15 minutes.

10. 10

    Add halibut and simmer 5 minutes.

11. 11

    Add shrimp and scallops and cook 5 minutes more.

12. 12

    Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.

13. 13

    Discard bay leaf.