A New England Bouillabaisse

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, peeled and chopped
• 1 medium tomato, chopped
• 2 cups fish broth (see headnote)
• A few fresh parsley stems
• Pinch of fennel seeds
• Salt and freshly ground pepper to taste
• 4 or 5 small clams
• 1 dozen mussels
• A piece of leftover cooked or fresh fish, about 4 ounces*
• A sprinkling of chopped parsley
• 2 slices French bread, toasted
• A generous dollop of Pistou Sauce (see page 112)**

1. Heat the oil in a medium pot, and saute the onion and garlic gently until softened.
2. Add the tomato, saute another minute, then pour in the fish stock and seasonings, tasting to judge how much salt and pepper you need.
3. Simmer for about 20 minutes, and add the clams (if you are using fresh fish, slip that into the pot now); clams always take longer than mussels, so give the clams a few minutes before adding the mussels along with the piece of leftover fish.
4. Sprinkle parsley over, and have alongside a couple of slices of toasted French bread with pistou on top.
5. *Usually a fresh white fish is called for, but I have found that a piece of lightly cooked leftover salmon is fine, too.
6. **If you dont have any pistou on hand or time to make it, try mashing to a paste a small clove of garlic and a little salt, and then mixing that in with a tablespoon of mayonnaise.
7. Whisk in a few pinches of paprika and a dash of hot pepper.
8. Purists would not approve, but you can cheat a little when youre by yourself.
9. Nobody is looking.

olive oil, onion, garlic, tomato, fish broth, parsley stems, fennel seeds, salt, clams, mussels, fresh fish, parsley, bread, generous

Taken from www.epicurious.com/recipes/food/views/a-new-england-bouillabaisse-378385 (may not work)