Quick Bouillabaisse
This Fish Stew varies from country to country in Europe. Originally to use the abundance of fish available, you can use from 2 to 6 different types of fish and shellfish to your personal preference.
- 2 lbs. total cubed fish (firm and delicate fish - monkfish, tilapia, cod, flounder, snapper)
- 1 dozen small clams rinsed
- 1 dozen mussels rinsed
- 1/4 cup olive oil
- 1 cup chopped onion
- 3/4 cup chopped bell pepper
- 3 cloves garlic minced
- 1/2 tsp thyme
- 1 tsp oregano
- 1 strip orange rind optional
- 3 cups chopped can plum tomatoes w/ juice
- 3 cups fish stock or clam juice
- 3 tbsp fresh parsley
- salt & pepper to taste
Sauté onion and pepper in oil until tender.
Add garlic, spices and sauté one minute.
Add tomatoes and stock, and simmer uncovered for 20 minutes.
Season with salt and pepper.
Add fish and parsley, and simmer covered 5 to 8minutes until fish is done.
Serve with hearty bread.