Seafood Bouillabaisse

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• chopped fresh flat-leaf parsley (for garnish)
• 2 tablespoons extra virgin olive oil
• 1 cup wine
• 1 lb mussels (cleaned)
• 1/2 lb shrimp (cleaned & deveined, tails off)
• 1/2 lb large scallop
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1 cup half-and-half cream
• 2 cups julienned vegetables (leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper)

Recipe

• 1 cook onion& garlic in oil until softened.
• 2 add wine& bring to boil.
• 3 add mussels.
• 4 cover& cook until shells open.
• 5 remove mussels& keep warm.
• 6 add shrimp& scallops to wine mixture& simmer for 1 minute.
• 7 remove shrimp& scallops& set aside.
• 8 add vegetables to wine mix& cook for 1 minute.
• 9 whisk in cornstarch, butter and half& half.
• 10 bring to boil, stirring constantly until mixture thickens.
• 11 return mussels, shrimp& scallops to pan.
• 12 reheat gently for 2 to 3 minutes before serving.
• 13 sprinkle with parsley& serve.