Down East Bouillabaisse

Ingredients Broth

• 1 Tbsp. (15 mL) butter*
• ¼ red onion, diced
• 1 leek, white part only, diced
• 1 stalk celery, diced
• 1 garlic clove, chopped
• ¼ cup (60 mL) dry white wine
• 3 cups (750 mL) fish stock
• 1 18-oz. (540 mL) tin diced tomatoes*
• 2 Tbsp. (30 mL) tomato paste*
• 1 4-oz. (142 g) tin Irresistibles clams in their own juice*
• ½ tsp. (2 mL) Irresistibles fennel seed*
• ½ tsp. (2 mL) Irresistibles lemon juice*

Fish and Seafood

• 2 lobster tails, cut in 2 lengthways, or 8 scampi
• 5 oz. (150 g) fresh salmon, cut into 1-in. (2.5-cm) cubes
• 8 Irresistibles jumbo frozen uncooked, easy to peel shrimp*, thawed
• 8 large Irresistibles frozen scallops*, thawed
• 5 oz. (150 g) fresh cod, cut into 1-in. (2.5-cm) cubes

Broth

1. In a large pot over medium heat, melt the butter.
2. Add onion, leek and celery, and cook, covered, for 3 minutes. Add garlic and white wine, and cook, uncovered, for 1 minute.
3. Add fish stock, tomatoes and tomato paste.
4. Bring to a boil. Add clams with their juice, fennel seed and lemon juice. Simmer 15 minutes.

Fish and Seafood

1. In a large pot, bring the broth to a slow simmering boil, add lobster tails or scampi and cook for 1 minute. Add salmon and cook for 1 minute.
2. Add shrimp and scallops and cook for 1 minute. Add cod and cook for 1 minute. Ladle fish and seafood into soup plates and ladle broth over them.