Recipes

INGREDIENTS:

• 1 cup jarred baby clams, drained
• 1 lb firm white fish (Pacific halibut or cod), cut into large chunks
• 1 lb mussels in shells, cleaned
• 1/4 cup chopped Italian parsley
• Sea salt and ground black pepper, to taste
• 4 1-oz slices crusty whole-grain baguette, toasted, optional

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, thinly sliced
• 1 small fennel bulb, thinly sliced
• 3 cups jarred or boxed unsalted diced tomatoes (TRY: Pomi Chopped Tomatoes)
• 1 cup clam juice or low-sodium fish stock
• Pinch saffron, optional

INSTRUCTIONS:

1. Prepare Bouillabaisse Broth: In a large saucepan, heat oil on medium-high. Add garlic, onion and fennel and sauté until onion is translucent and fennel is softened. Pour tomatoes with juice, clam juice and 3 cups water into pan. Add saffron, if desired. Bring to a boil, then reduce heat and simmer for 15 minutes, until broth is reduced by one-third. Let broth cool, then cover and refrigerate for up to 24 hours.
2. Return broth to saucepan and warm on medium-high until simmering, about 5 minutes. Reduce heat to medium and add clams, fish and mussels. Simmer until clams are cooked through, fish is cooked and flakes easily with a fork, and mussels are open, about 3 minutes. Stir in parsley and season with salt and pepper. Serve bouillabaisse with crusty baguette slices, if desired.