a new england bouillabaisse

prep time:  tbd
cook time:  tbd
servings:  tbd

1 tablespoon olive oil
1 small onion - chopped
1 garlic clove - peeled and chopped
1 medium tomato - chopped
2 cups fish broth
a few fresh parsley stems
pinch of fennel seeds
4 - 5 small clams
12 mussels
4 ounces cooked fish

1.  heat the oil in a medium pot.  saute the onion and garlic gently until softened.  add the tomato, saute another minute, then pour in the fish stock and add the parsley stems and fennel seeds.  salt and pepper to taste.  simmer for about 20 minutes.

2.  add the clams.  allow to simmer for a few minutes and then add the mussels and the fish.  allow to simmer until the clams and mussels open.

- goop, february 2013

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