Easy Seafood Bouillabaisse
2 lbs fresh mussels, rinsed (only use the closed ones)
2 lbs firm fish fillets, (grouper, snapper, marlin, etc.)skinned and cut into 1 inch pieces
1 lb medium peeled and deveined gulf shrimp
1/2 cup extra virgin olive oil
1 1/2 tablespoons fresh garlic, finely chopped
2 cups onions, chopped
2 cups canned whole Italian tomatoes, coarsely chopped
1 teaspoon fennel seeds
1/3 teaspoon saffron
1 teaspoon kosher salt
2 teaspoons black pepper
1/2 cup dry white wine
8 cups fish stock
Heat olive oil in a large pan, saute garlic and onions over medium heat for 2 to 3 minutes. Add tomatoes, fennel seeds, saffron, salt, pepper, and wine.
immer 5 minutes. Add fish stock and bring to a boil, add fish, lower heat to a slow boil. Gently boil for 5 minutes.
Add shrimp and mussels, cover with a lid and gently boil for 6 to 8 minutes.
Lower flame, remove lid and taste for seasoning adjustments. Remove and discard any unopened mussel shells. Serve with a good crusty bread.
This recipe serves 6 people