Bouillabaisse

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

Ingredients

• Servings: 2
• 1 tablespoon extra virgin olive oil
• 1 stalk celery, finely diced (about 1/4 cup)
• 1/4 cup green bell pepper, finely diced (about 1/2 a small pepper)
• 2 garlic cloves, minced
• 1/2 onion, finely diced (about 1/2 cup)
• 1 bay leaf
• 1 teaspoon fresh thyme, leaves picked from stems
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper
• 1/2 cup dry wine
• 1 cup clam juice
• 1 cup crushed tomatoes
• 1/4-1/2 cup water
• 1 teaspoon lemon juice, fresh squeezed
• 1/2 lb fish fillet (any sturdy fish will do, i used chilean sea bass)
• 8 littleneck clams (includes a few extra in case some don't open)
• 1/4 lb bay scallop
• 1/4 lb large shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 heat olive oil in a deep skillet; sauté celery, green pepper, onion, and garlic until soft.
• 2 add bay leaf, thyme, and crushed red pepper to the vegetables and sauté for a minute or so.
• 3 add wine, clam juice, tomatoes, ¼ cup water and lemon juice. bring to a boil. drop to a simmer, cover and cook for 30 minutes. give it a stir every so often and add the additional ¼ cup water if the sauce looks too thick.
• 4 add fish filets and clams. cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
• 5 add shrimp and scallops. simmer uncovered until cooked through, approximately 3 minutes.
• 6 season with salt and pepper to taste.
• 7 garnish with fresh parsley and serve with toasted baguette.