Sopa de Mariscos (Bouillabaisse)

Sopa de Mariscos

It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6

• 1 pound gold potatoes, quartered or cut into bite sized pieces
• 1/4 cup olive oil, divided
• 1 sweet onion, finely chopped
• 1 carrot, peeled and grated
• 4 to 5 cloves garlic, minced
• 1 large (or 2 small) fennel bulb, diced
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 – 14.5 ounce can diced tomatoes, with the juice
• 1 bay leaf
• 64 fl oz fish stock (8 cups)
• 1 pound white fish such as halibut or tiliapia, thawed and cut into smaller 1-1/2 inch pieces or so
• 1 pound large shrimp, peeled and deveined
• 1/2 pound scallops, thawed
• 24 mussels
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• juice of one lemon

1. Add potatoes to about 3 quarts water in a large pot and boil for 5 minutes until potatoes can be pierced with a fork. Drain potatoes and set aside.
2. In a large pot (6 quarts) heat to medium-high 2 tablespoons olive oil. Add the onions and carrot and cook stirring frequently for 5 minutes. Add garlic, fennel, parsley and thyme and cook stirring frequently for 5 minutes. Add the tomatoes with the juice and cook for 10 minutes.
3. Add the fish stock and bay leaf and bring to a boil. Add remaining 2 tablespoons olive oil and continue to boil for 10 minutes.
4. Reduce heat to a simmering boil and add the fish, shrimp, scallops, mussels and potatoes. Add salt, pepper, lemon. Cover and boil for 3 minutes until all the mussels open. Discard any mussels that do not open.
5. Discard the bay leaf. Serve hot with warm tortillas or sourdough bread.