Bouillabaisse

• From: National Fisheries Institute

Ingredients

• 6 extra large (26/30) shrimp

• 6 mussels

• 4 little neck clams

• 1/2 cup colored peppers, cubed

• 1/4 cup white onions, cubed

• 1/4 cup chorizo, cooked & drained

• 1/2 garlic clove, minced

• 2 bay leaves

• 1 3/4 cup white wine

• 2 cups fish stock

• 3/4 cup tomato sauce

• 5 fingerling potatoes, cooked

• 3 pieces fish (2 ounces each piece)

Bouillabaisse is the classic stew of fishers along the French coast and celebrates the best of the sea.

Directions

• In a small stock pot heat the oil, add the onions and chorizo and simmer for a few minutes. Add a teaspoon of garlic, Bay leaves and remaining ingredients, cover and let cook for 5 to 8 minutes at medium heat or until the clams and mussels open. Serve.