Simple Mediterranean Bouillabaisse

Instructions

Heat oil in a large deep skillet or Dutch oven over medium heat. Add garlic; saute 1 to 3 minutes or until light golden brown. Add clam juice and wine; simmer 2 minutes. Add tomatoes, bay leaf, thyme, red pepper flakes and, if desired, saffron. Simmer 2 minutes. Add mussels to skillet. Cover; simmer 2 minutes. Sprinkle paprika over fish; add to skillet. Cover; simmer over medium-low heat 6 minutes or until mussels open and fish is opaque. Discard bay leaf; ladle into shallow bowls. Serve with rolls if desired.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 15 minutes
Servings: ................. 4

Ingredients

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 (8 ounce) bottle clam juice
cup dry white wine
1 (14 ounce) can organic fire roasted diced tomatoes, undrained
1 bay leaf
1 tablespoon chopped fresh thyme or 1 teaspoon dried
teaspoon crushed red pepper flakes
teaspoon saffron threads, crushed (optional)
12 large or 24 small live mussels, scrubbed, debearded
1 teaspoon smoked paprika
12 ounces skinless Pacific halibut, fish fillets, cut into 1-inch chunks
4 small whole wheat rolls, warmed (optional)

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