Bouillabaisse

Ingredients:

1/2 pound of mussels, cleaned
1/2 pound of clams
8 shell on shrimp
8 oz white fish pieces, (monkfish, cod or halibut are recommended)
8 blanched, peeled fingerling potatoes cut into rounds
1/3 cup blanched fennel batons
1 quart Bouillabaisse broth*
Rustic sourdough loaf, sliced and toasted/grilled
Garlic aioli
Salt and pepper

*available at Osprey Seafood Market

Method:

• In a large pot with a tight fitting lid, add the Bouillabaisse broth and heat over med-high heat.

• Once simmering, add the fish pieces and cook about two minutes.

• Add the mussels, clams, shrimp, potatoes and fennel. Cover and cook about 5 more minutes. It’s ready when the fish and shrimp are opaque and the mussels and clams are open. Discard any that don’t open.

• Season with salt and pepper to taste.

• Spread the toasted bread with the aioli.

• Serve in large bowls with the aioli toast for dipping.