0.50 lb Mussels 0.50 lb Shrimp, med sized 0.50 lb Halibut or cod filets 1.00 ts Olive oil 2.00 Shallots, chopped 2.00 cl Garlic, minced 2.50 c Italian plum tomatoes 2.00 c Clam juice or fish stock 0.50 c Dry white wine 0.50 ts Basil 0.50 ts Thyme 0.50 ts Red pepper flakes 0.50 ts Pepper 1.00 Bay leaf 0.50 lb Bay scallops
Bouillabaisse Recipe Instructions :
Scrub mussels well to rid them of beards and sand. Discard any open ones. Peel and devein shrimp. Cut halibut into bite sized pieces. In a large non-stick skillet, heat oil. Add shallots and cook until soft. Add garlic and tomatoes, cook stirring, 1 min. Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf. Bring to a boil, reduce heat and simmer 15 min. Add halibut and simmer 5 min. Add shrimp and scallops and cook 5 min more. Add mussels, cover pan and simmer about 5 min until mussels open, discarding any that do not open. Discard bay leaf.