Summer Bouillabaisse

Summer Bouillabaisse
Photo by Marcus Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds tomatoes, chopped
  • 1 tablespoon red wine vinegar
  • Kosher salt and pepper
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons fresh tarragon, chopped
  • 1 pound mussels, scrubbed
  • + 5 more ingredients
    • 1 cup dry white wine
    • 4 stalks celery, thinly sliced
    • 1 pound cod fillet, skin removed; cut into 2-inch pieces
    • 1 large bulb fennel, thinly sliced
    • 4 cloves garlic, thinly sliced

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. Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and ...

View full recipe at My Recipes

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