Bouillabaisse

Easy Bouillabasse

2 pounds fresh mussels (only use the closed ones)

2 pounds snapper fillets, cut into 1” pieces

1 pound peeled and deveined shrimp

1/2 cup olive oil

1 tablespoon fresh garlic, chopped

2 cups chopped onions

1 large can tomatoes, chopped

1 teaspoon fennel seeds

A pinch of saffron

1 teaspoon coarse salt

2 teaspoons fresh ground pepper

1/2 cup white wine (non-alcoholic wine works, too, but cooking wine tends to be a bit salty)

8 cups fish or vegetable broth

Suate garlic and onions in oil over medium heat for a few minutes.  Add tomatoes, seasonings and wine. Simmer about five minutes. Add broth and bring to a boil. Add fish and boil gently about five more minutes. Add shrimp and mussels, lower heat a bit and simmer, covered about ten more minutes. Serve hot with a nice, crusty bread.