BOUILLABAISSE

BOUILLABAISSE 1. In a large pot over medium heat, add 3 tbsp extra-virgin olive oil + 1 chopped yellow onion + 1 chopped fennel bulb + 1 tsp chili flakes. Saute until soft, 5 min. Stir in 2 tbsp tomato paste and cook until paste is darker and beginning to stick to the bottom of the pot, 2 min 2. To the pot, add 1 C drinkable white wine + 14 oz can chopped tomatoes w/juice. Turn heat to high and bring to a boil (use a wooden spoon to scrape up brown bits) 3. When boiling, add 2 lbs clams (I like littlenecks) + 1 lb mussels. Cover and cook until shells have opened, 8 minutes 4. Turn heat to low and nestle in 1 lb flaky white fish (I like cod), cut into 2-inch cubes + 1 lb large peeled shrimp. Simmer gently until fish and shrimp are opaque, 10 min 5. Garnish with parsley + fennel fronds. Serve with crusty bread and olive tapenade. Serves 6