Summer Bouillabaisse

• 1 tablespoon olive oil
• 1 large bulb fennel, thinly sliced
• 4 stalks celery, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 1 pound cod fillet, skin removed; cut into 2-inch pieces
• 1 pound large shrimp, peeled and deveined
• 2 pounds tomatoes, chopped
• 1 pound mussels, scrubbed
• 1 tablespoon red wine vinegar
• Kosher salt and pepper
• 2 tablespoons fresh tarragon, chopped

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.
2. Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.
3. Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving.
4. This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.

olive oil, bulb fennel, stalks celery, garlic, white wine, cod fillet, shrimp, tomatoes, mussels, red wine vinegar, kosher salt, fresh tarragon

Taken from www.myrecipes.com/recipe/summer-bouillabaisse (may not work)