Mediterranean Bouillabaisse
Ingredients
- 10 each, mussels
- 3 large, shrimp (quartered)
- 5 oz, firm textured fish (halibut, swordfish, red snapper)
- 2 oz, assorted olives
- 1 tbsp, rinsed capers
- 1 tbsp, diced roasted red peppers
- 1 each, diced vine ripened tomato
- 1 tbsp, chopped fresh basil
- 1 tbsp, roasted garlic
- 1/4 cup, dry white wine
- 1/2 cup, chicken or vegetable stock
- 1/2 cup, tomato juice
- 1 tbsp, extra virgin olive oil
- 1 tbsp, unsalted butter
- 1/2 tsp, freshly ground chili pepper
- 1/2 tsp, sea salt
- 1 tbsp, diced fennel
Combine olive oil, garlic, capers, olives, red peppers and white wine, simmer for about two minutes. Add mussels. Saute lightly until shells open. Remove mussels and discard any that do not open. Add shrimp and fish and saute for about a minute. Add all other remaining ingredients including the mussels and bring to a boil. Simmer on medium heat for another three minutes. Serve hot and garnish with fresh basil and sourdough croutons.