ChefMD®Simple Mediterranean Bouillabaisse

Preparation Time: 15 minutes
Cooking Time: 18 minutes
Servings: 4
Calories: 231 per serving
Percent from Fat: 28%

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 (8 ounce) bottle clam juice
½ cup dry white wine
1 (14½ ounce) can organic fire roasted diced tomatoes, undrained
1 bay leaf
1 tablespoon chopped fresh thyme or 1 teaspoon dried
½ teaspoon crushed red pepper flakes
½ teaspoon saffron threads, crushed (optional)
12 large or 24 small live mussels, scrubbed, debearded
1 teaspoon smoked paprika
12 ounces skinless Pacific halibut, fish fillets, cut into 1-inch chunks
4 small whole wheat rolls, warmed (optional)

Heat oil in a large deep skillet or Dutch oven over medium heat. Add garlic; saute 1 to 3 minutes or until light golden brown. Add clam juice and wine; simmer 2 minutes. Add tomatoes, bay leaf, thyme, red pepper flakes and, if desired, saffron. Simmer 2 minutes. Add mussels to skillet. Cover; simmer 2 minutes. Sprinkle paprika over fish; add to skillet. Cover; simmer over medium-low heat 6 minutes or until mussels open and fish is opaque. Discard bay leaf; ladle into shallow bowls. Serve with rolls if desired.

Dry vermouth may replace the dry white wine and mahi-mahi or pacific cod may replace the halibut.

Culinary Taste Tip
Fresh fish from the sea should have very little scent. Go ahead and use your nose. If it smells fishy or like ammonia, toss it back to the fishmonger.

Culinary Technique Tip
Mussels should be prepped and cooked on the day of purchase. Remove beards with a sharp knife and carefully scrub the entire shell with a firm brush.