A warm, delicious dish featuring mussels, clams, ling cod and halibut. Courtesy of Robert Clark of The Fish Counter.
tsp olive oil
clove garlic, minced
bulb fennel, diced
red pepper, diced
yellow pepper, diced
oz can diced tomatoes
cup (2 L) fennel stock, fish stock or water
g ling cod
Over medium flame, heat the olive oil then add the minced garlic and diced onions. Sauté until translucent.
Add the fennel, peppers, tomatoes, saffron, bay leaf and stock; bring to a simmer.
Add the seafood and simmer until cooked through; ling cod and halibut are opaque, mussel and clam shells have opened. Serve immediately.