Neptune's Bounty Bouillabaisse
|Olive oil||1 Teaspoon|
|Fennel bulb||1 Medium, cut into 1/4 inch thick slices (White Part Only)|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|No salt added crushed tomatoes||2 Cup (32 tbs)|
|Clam juice||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Canned light coconut milk||1 Cup (16 tbs)|
|Crushed saffron threads||1⁄2 Teaspoon|
|Small red potatoes||12 Ounce, cut into 1/2 inch cubes|
|Halibut fillets||8 Ounce, cut into 2 inch cubes|
|Bay scallops||8 Ounce|
|Large shrimp||8 Ounce, peeled and deveined|
|Mussels||12 , scrubbed and beards removed|
|Hot pepper sauce||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
Warm the oil in a Dutch oven over medium heat.
Add the fennel, onions, and garlic.
Cook, stirring often, for 7 to 10 minutes, or until the fennel is soft and tender.
Add the tomatoes, clam juice, water, coconut milk, saffron, and potatoes.
Cook for 15 minutes, or until the potatoes are just tender.
Add the halibut, scallops, shrimp, mussels, and hot-pepper sauce (if using).
Reduce the heat to low, cover, and cook for 5 minutes, or until the mussels have opened and the halibut and shrimp are opaque in the center when tested with a sharp knife.
Season with the salt and pepper.