Whitefish and Oyster Bouillabaisse

Prep time: 30 minutes | Cook time: 1 hour | Serves 4 to 6
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 to 2 onions (about ¾ pound / 340 g), diced
1 shallot, minced
1 celery stalk, minced
1 carrot, diced
1½ tablespoons tomato paste
½ teaspoon saffron
1 teaspoon minced basil or 1 fresh basil leaf
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper, to taste
1 (28-ounce / 794-g) can diced tomatoes, undrained
2 cups clam juice
1 (8-ounce / 227-g) jar fresh oysters, juice reserved
1 pound (454 g) whitefish (cod, halibut, or trout), cut into bite-size pieces
2½ pounds (1.1 kg) seafood mix (shrimp, clams, mussels, lobsters, scallops, crab
meat, or squid)
2 tablespoons chopped fresh parsley, for garnish

  1. In a Dutch oven over medium heat, heat the olive oil. Add the garlic, onion,
    shallot, celery, and carrot, and sauté until lightly golden, about 20 minutes.
  2. Add the tomato paste, saffron, basil, minced parsley, salt, and pepper. Mix
  3. Add the tomatoes, clam juice, and juice from the jar of oysters. Bring the pot
    to a boil, lower the heat, and simmer for 15 minutes.
  4. Add the oysters, whitefish, and seafood mix. Bring the pot back to a boil.
    Skim off any scum or fat. Lower the heat and simmer for 15 minutes.
  5. Garnish with the chopped parsley.