BRITISH COLUMBIA BOUILLABAISSE

British Columbia Bouillabaisse image

Provided by Tootsie

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

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6 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
2 fennel bulbs, cleaned and diced into 1 inch pieces
8 -10 ripe plum tomatoes, peeled,seeded and diced or 1 (25 ounce) can plum tomatoes, drained and diced
1 1/2 cups white wine
1 cup fish stock or 1 cup clam broth
salt and pepper
1 lb mussels, in shell
1 lb clams in shell
8 ounces shucked scallops
1 lb prawns or 1 lb shrimp, in the shell
8 ounces salmon fillets
8 ounces white fish fillets (halibut, cod, bass et al)
garlic butter, as needed
French bread, as needed

Steps:

To make tomato sauce:
Heat 4 T. olive oil over low to medium heat, and cook onion, 4 minced cloves garlic and fennel until vegetables begin to soften.
Add tomatoes and increase heat to medium-high; cook until mixture bubbles.
Stir in 1/2 c. wine and the fish stock.
Lower heat and cook gently for about 15 minutes, until liquid is reduced to sauce-like consistency.
Season with salt & pepper to taste and remove from heat.
Prepare fish:
Wash shellfish and shell prawns if necessary.
Cut fish into 2 inch cubes.
Heat 2 T. olive oil in a pot large enough to hold all the seafood.
Saute 2 remaining minced garlic cloves over low to medium heat until soft but not browned.
Add salmon, whitefish and prawns and saute for 3 to 4 minutes over increased heat.
Add mussels, clams, scallops and remaining cup of white wine.
Simmer until clams and mussels begin to open and prawns begin to change color.
Add tomato sauce and simmer until heated through.
Serve in bowls with garlic butter and plenty of french bread.