Bogus Boullibaese

  1. Put big pot on heat, olive oil inside. Add in an onion, chopped up fine.
  2. Chop up fine one large or two small fennel bulbs (save the feathery fronds). Cook stirring for 8 or 10 minutes until starts to soften.
  3. Chop up 6-10 garlic cloves. Cook for two minutes. Take the vegetables out of the pot. Put in a little more olive oil. Put in 4 three-in strips of orange peel. Put in 15 small little neck clams and a cup of white wine. Turn heat to high.
  4. Cover, and in five minutes take out the clams, but them in a separate bowl and throw out ones didn't open.
  5. Put in around 15 muscles and close the lid, turn heat to high, cook for 5 minutes. Take those out, put the pot back on the heat and add another cup of white wine, 20 oz of clam juice, 1 large or 2 medium cans of diced tomatoes, a pinch of red pepper flakes, small pinch of saffron.
  6. Cook that over medium heat for 15 minutes. After that's all cooked, put in all the shellfish and vegetables back in, bring to medium high heat. Put in a 1lb or more of white fish (halibut, cod, Chilean sea bass, flounder, halibut is best), cut in 1/2 inch cubes. Stir, put in about a cup or more of herbs, basil, parsley, and chopped fronds of fennel.
  7. Cover, bring it all to heat until the fish is cooked, 5 to 10 minutes, pour some good olive oil on top, and serve with garlic toast.

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Taken from www.epicurious.com/recipes/member/views/bogus-boullibaese-52607891 (may not work)

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