Bouillabaisse

Ingredients

• 6 ounces monkfish cut into 2-inch chunks
• 6 pieces Clams
• 6 pieces Mussels
• 2 pieces shrimp with head on
• 1/4 cup celery diced
• 1/4 cup carrots diced
• 1/4 cup fennel diced
• 1 medium Yukon Gold potato diced
• 16 ounces Lobster stock
• 1 teaspoon Pernod
• 2 garlic croutons
• 2 teaspoons chopped parsley
• Salt and pepper to taste

Instructions

1. 1
   In medium sized pot, simmer vegetables in lobster stock until fork tender.
2. 2
   Add monkfish simmer until cooked through, about 5 minutes.
3. 3
   Add mussels, clams and shrimp. Cook until mussels and clams open.
4. 4
   To finish dish, add Pernod and parsley.
5. 5
   Serve over garlic croutons and top with chopped parsley.