Catfish, Shrimp & Mussel Bouillabaisse

Ingredients

3 Fillets – Homegrown Catfish, cut into large chunks
1 pound – Homegrown Shrimp, Peeled
1/4 pound – Clam meat
1/4 pound – Mussels
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced, Reserve tops for garnish
1 small leek, thinly sliced
4 cloves garlic, peeled and smashed
1 pinch saffron
2 tablespoons Olive Oil
1 cup dry white wine
1 can (14-ounce) whole peeled tomatoes, in juice
Juice of 1 orange
6 cups seafood stock
2 teaspoon salt
1 teaspoon pepper
1 bunch Italian parsley, chopped
1 loaf French bread, sliced and toasted

Directions

1. Heat Olive oil over medium heat in a heavy bottomed soup pan.
2. Add fennel, leek, garlic and pinch of salt. Sweat slowly until tender but not browned, about 10 min.
3. Soak Saffron in wine and heat in microwave for 1 minute.
4. Add wine and saffron mixture to pan and cook for 2 minutes; scraping any brown bits from the bottom.
5. Add tomatoes, orange juice and stock. Bring to boil; reduce heat to medium and simmer until liquid is reduced by half, about 20 minutes.
6. Add catfish, cook about 2 minutes.
7. Add shrimp, mussels and clams. Cook for an additional 2 minutes.
8. Season to taste with salt and pepper.
Garnish with parsley and serve with toasted French bread slices.