Cajun Bouillabaisse

By JimMac

Ingredients

• 1/4 c. olive oil
• 3 stalks celery, chopped 1/2" dice
• 2 medium onions, chopped 1/2" dice
• 1 green bell pepper, chopped 1/2" dice
• 4 clove garlic, minced
• 1 tsp. thyme
• 2 bay leaves
• 4 cups crushed tomatoes
• 1 c. bottled clam juice
• 1/2 tsp. fennel seed
• Large pinch of saffron
• salt and pepper to taste
• 2 Tbsp. chopped parsley
• 1-1/2 lbs. mussels or clams
• 1 lb. shrimp
• 1 lb. scallops
• 1 lb. snapper or cod
• 1 c. dry white wine

Preparation

Step 1

Heat oil in a Dutch oven. Add chopped vegetables with
garlic, thyme and bay leaves. Cook 5 minutes. Add tomatoes, clam juice,wine, fennel seed, saffron, salt, pepper and parsley. Simmer 15 minutes.

Add the scrubbed mussels (make sure beard is removed),
shelled shrimp, scallops (cut in half) and the fish (cut in
chunks). Cook 15 minutes longer.

Serve up Bouillabaisse in soup plates with hot French bread.