Gaspé-style bouillabaisse

Ingredients

• Select 3 kinds of fish from the following:
• 200 g (7 oz.) cod
• 200 g (7 oz.) Greenland halibut (turbot)
• 200 g (7 oz.) witch flounder, winter flounder or yellowtail flounder (sole)
• 200 g (7 oz.) Atlantic halibut
• 200 g (7 oz.) monkfish
• Add:
• 200 g (7 oz.) Atlantic salmon
• 200 g (7 oz.) Atlantic deep-sea scallops or Iceland scallops
• 200 g (7 oz.) shrimp
• 300 g (10 ½ oz.) blue mussels in their shells
• 50 ml (¼ cup) olive oil
• Thyme and oregano
• Salt and pepper to taste
• For the broth:
• 1 garlic clove
• 1 oinon
• 1 ½ leek (white part only)
• 30 ml (1 oz.) olive oil
• 1,5 l (6 cups) fish stock
• 1 pinch of thyme
• 1 pinch of oregano
• 1 pinch of marjoram
• 1 bay leaf
• Zest from half an orange
• 2 tomatoes, peeled and cubed, or 350 ml (1 ½ cup) canned tomatoes
• 2 ml (½ tsp) saffron
• 50 ml (¼ cup) pastis
• 50 ml (¼ cup) white wine
• Salt and pepper to taste

Preparation

• Cut the fish into large cubes; add to olive oil mixed with salt, pepper and herbs. Let marinate and set aside.
• In a pot, sauté the onion, garlic and leek. Add the fish stock, saffron, herbs, white wine, pastis and orange zest. Bring to a boil and cook for 5 minutes.
• Add the fish and tomatoes. Bring to a boil again and let simmer on low heat for 5 minutes.
• Add the seafood and heat but do not bring to a boil.
• Serve in hot bowls with rouille (spiced mayonnaise) or garlic bread.