Name: Easy Shellfish Bouillabaisse
Prep time: 10 min
Cook time: 20 min
Yield: 2 Servings
Ingredients: 2 teaspoons olive oil; 1 cup thinly sliced fennel or celery; ½ cup sliced green onion, white and light green parts only; 2 garlic cloves, minced; 1 cup chicken broth; ½ cup chopped fresh tomato; 1 teaspoon chopped fresh thyme leaves or ¼ teaspoon dried; ⅛ teaspoon cayenne pepper; ⅛ teaspoon saffron threads, optional; 1 pound mussels (20 to 25 mussels), scrubbed and debearded; 1 pound littleneck clams (8 to 10 clams), scrubbed under cold running water; ¼ pound jumbo shrimp (5 to 6 shrimp), peeled and deveined

Preparation

Heat the oil in a large Dutch oven over medium heat.
Add the fennel, green onion, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes.
Add the broth, tomato, thyme, cayenne, and saffron, if desired; bring to a boil.
Add the mussels, clams, and shrimp; return to a boil.
Reduce the heat to low, cover, and simmer until the mussels and clams open and the shrimp turn pink, about 8 minutes.
Discard any mussels and clams that do not open.
Divide the soup between 2 bowls and garnish with fresh fennel fronds.

Tip: tap a step to mark it done.

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Preparation