The Foodie Collective

BY AMANDA PIEDIMONTE

INGREDIENTS
1 cup diced fennel
1 cup sliced leeks
1 cup diced celeri
1 cup diced onion
1 package of mussels
1 package of clams
equal portion of shrimp
1 filet of halibut, cut into bite-size pieces
1 filet of cod, cut into bite-size pieces
6 slices of bacon
1 bottle of dry white wine
4 cups of homemade tomato puree

DIRECTIONS

1. Steam the mussels in a few inches of white wine. When they are cooked, remove the mussels from the liquid while deshelling most of them. Reserve the cooking liquid.
2. Repeat step 1 with the clams
3. Cut the bacon into small strips and cook in a large pot.
4. Add vegetables to the pot and cook for a few minutes, until they soften. Season with salt and pepper.
5. Add the cooking liquid from mussels, clams, tomato sauce and 1 cup of white wine to the pot. Season with salt and pepper.
6. Let the soup simmer for 30 minutes until vegetables are cooked through. Should an orange foam float to the surface of the pot, be sure to skim it out regularly.
7. Add fish and shrimp to the pot. When they are almost cooked through, add mussels and clams.
8. Serve and top with fresh flat leaf parsley and rouille.