Bouillabaisse

Directions

1. 1
   Scrub mussels well to rid them of beards and sand.
2. 2
   Discard any open ones.
3. 3
   Peel and devein shrimp.
4. 4
   Cut halibut into bite-size pieces.
5. 5
   In a large non-stick saucepan, heat oil.
6. 6
   Add shallots and cook until soft.
7. 7
   Add garlic and tomatoes, cook, stirring 1 minute.
8. 8
   Add clam juice, wine, basil, thyme, pepper flakes, pepper and bay leaf.
9. 9
   Bring to a boil, reduce heat and simmer 15 minutes.
10. 10
    Add halibut and simmer 5 minutes.
11. 11
    Add shrimp and scallops and cook 5 minutes more.
12. 12
    Add mussels, cover pan and simmer about 5 minutes until mussels open, discarding any that do not open.
13. 13
    Discard bay leaf.