Seafood Bouillabaisse

One of my favorite winter recipes!

Ingredients:

SHELLFISH! (shrimp, mussels, clams, chunks of tilapia, chunks of lobster)

3 cloves of garlic (chopped)

2 yellow onions (finely chopped)

2 cans of organic diced tomatoes

Fish Stock (or whatever you have is fine) Opt for low sodium one if possible

fresh basil

fresh parsley

Extra Virgin Olive Oil

Crushed red pepper

Warm olive oil in pan on medium heat with 1 tsp of crushed red pepper.

When oil is warm, add onion and saute until translucent.

Add garlic and saute for 2 minutes.

Blend tomatoes in a blender until they are smooth. Then add to oil mixture.

Let tomatoes cook for about 20 minutes and bring to a slight boil.

Add stock, parsley and basil and cook for another 10 min. 

About 10 min before you are ready to serve, add the seafood. When the clams and mussels open up and the fish meat is tender, you are ready to eat! Don't let it cook too long, or the fish will get tough.

ENJOY!!!!!!