Boston Harbor Bouillabaisse

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

4 cloves, minced

Tomatoes

4 medium, chopped

White wine

1 cup

Fish stock

4 cups

Saffron

1/4 teaspoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Clams

2 cups, cleaned

Shrimp

1 pound, peeled and deveined

White fish fillets (such as cod or haddock)

1 pound, cut into bite-sized pieces

Parsley

1/4 cup, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until the onions are soft and translucent, about 5 minutes.
2. Stir in the chopped tomatoes, white wine, fish stock, saffron, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
3. Add the cleaned clams to the pot, covering it with a lid. Cook for about 5 minutes, or until the clams have opened. Discard any clams that remain closed.
4. Gently add the shrimp and white fish to the pot, stirring carefully to avoid breaking the fish. Cook for an additional 5 minutes, or until the shrimp are pink and the fish is flaky.
5. Ladle the bouillabaisse into bowls and garnish with the chopped parsley. Serve hot with crusty bread to soak up the delicious broth.