Prep Time
10 min
Cook Time
25 min
Yields
4 servings
A warm, delicious dish featuring mussels, clams, ling cod and halibut. Courtesy of Robert Clark of The Fish Counter.
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ingredients
¼
tsp olive oil
5
clove garlic, minced
1
onion, diced
½
bulb fennel, diced
1
red pepper, diced
1
yellow pepper, diced
2 28
oz can diced tomatoes
1
pinch saffron
2
leaves bay
8
cup (2 L) fennel stock, fish stock or water
250
g ling cod
250
g halibut
250
g mussels
250
g clams
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directions
Step 1
Over medium flame, heat the olive oil then add the minced garlic and diced onions. Sauté until translucent.
Step 2
Add the fennel, peppers, tomatoes, saffron, bay leaf and stock; bring to a simmer.
Step 3
Add the seafood and simmer until cooked through; ling cod and halibut are opaque, mussel and clam shells have opened. Serve immediately.