Bouillabaisse

1 dozen fresh mussels

2 leaks or 1/2 cup chopped onion

1 tbsp olive oil

1 (14 1/2 oz ) can diced tomatoes with oregano, basil
and garlic

1 (14 oz) can chicken broth

1/2 tsp thyme, crushed

1 lb halibut, salmon, cod, snapper

1/2 lb peeled, deveined shrimp

Scrub mussels and remove beards. Set aside in a bowl of water.

Clean leeks and chop white parts. Cook leek or onion in oil 3 minutes.

Stir in tomatoes, broth and thyme. Bring to a boil. Add fish and shrimp.

Drain mussels and arrange on top of fish. Cover and simmer 4 minutes.

Uncover. Remove mussels that have not opened. Continue cooking

a few more minutes until all mussels have opened. Discard any unopened

mussels. Arrange mussels in 4 large soup bowls. Ladle remaining soup

over mussels.

Serves 4