Bouillabaisse

I'll show you the picture first...hopefully that will be enough incentive for you to make it!

This recipe will serve about 4 people and shouldn't take more than 30 minutes to make.

*Recipe modified from one that appeared in Real Simple (July 2008)

INGREDIENTS:

1 Tablespoon EVOO (extra-virgin olive oil)

1/2 medium white onion, chopped

4 stalks celery, chopped

4 garlic cloves, minced

1 cup dry white wine

1 pound sturdy white fish (cod, flounder, halibut or sea bass)

1 pound large deveined shrimp (frozen OK)

1 pound mussels (frozen OK)

3 cans diced tomatoes

1 Tablespoon red wine vinegar

2 Tablespoons fresh tarragon, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon red pepper flakes

DIRECTIONS:

*Get out your Dutch oven!

*Heat the EVOO over medium-high heat.  Add the onion, garlic and celery. Cook and stir occasionally until softened a bit...approximately 4 minutes.

*  Add the wine and bring to a boil.  Add the fish, shrimp and tomatoes and cook while covered for 3-4 minutes.

*Add the mussels and cook while covered for another 3-5 minutes.  Make sure the shrimp are opaque with their tail curled and the mussels have opened.

*  Stir in the red vinegar, salt, pepper and red pepper flakes.  

*  Serve in bowls and sprinkle with the chopped tarragon.

*  Eat and enjoy!

TIPS:

*  Look for fish on sale...I provided 4 different varieties that will work!

*  When you buy the 1 pound of fresh fish, have them cut it into 2-inch pieces.

*  Thaw your fish in the frig the night before.  If it doesn't thaw completely before you get home, it's no big deal.  They are already in chunks and you can throw them in the pot anyway.

*  I like to serve it with crusty French bread.  But...

*  If you (or someone in your household) needs something more substantial with this dish, serve it with pasta.  And don't forget to drink the rest of the wine!

*  This is a great dish in the spring.  It's warm, but not too heavy.

*  Let me know if you have any questions/comments!