British Columbia Bouillabaisse

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 fennel bulbs, cleaned and diced into 1 inch pieces
• 8 -10 ripe plum tomatoes, peeled,seeded and diced or 1 (25 ounce) can plum tomatoes, drained and diced
• 1 1/2 cups white
• 1 cup fish stock or 1 cup clam broth
• salt and pepper
• 1 lb mussels, in shell
• 1 lb clams in shell
• 8 ounces shucked scallops
• 1 lb prawns or 1 lb shrimp, in the shell
• 8 ounces salmon fillets
• 8 ounces white fish fillets (halibut, cod, bass et al)
• garlic butter, as needed
• french bread, as needed

Recipe

• 1 to make tomato sauce:
• 2 heat 4 t. olive oil over low to medium heat, and cook onion, 4 minced cloves garlic and fennel until vegetables begin to soften.
• 3 add tomatoes and increase heat to medium-high; cook until mixture .
• 4 stir in 1/2 c. and the fish stock.
• 5 lower heat and cook gently for about 15 minutes, until liquid is reduced to sauce-like consistency.
• 6 season with salt & pepper to taste and remove from heat.
• 7 prepare fish:
• 8 wash shellfish and shell prawns if necessary.
• 9 cut fish into 2 inch cubes.
• 10 heat 2 t. olive oil in a pot large enough to hold all the seafood.
• 11 saute 2 remaining minced garlic cloves over low to medium heat until soft but not browned.
• 12 add salmon, whitefish and prawns and saute for 3 to 4 minutes over increased heat.
• 13 add mussels, clams, scallops and remaining cup of white .
• 14 simmer until clams and mussels begin to open and prawns begin to change color.
• 15 add tomato sauce and simmer until heated through.
• 16 serve in bowls with garlic butter and plenty of french bread.