Boston Harbor Bouillabaisse

Ingredients

• Parsley - 1 bunch, chopped
• White fish fillets - 1 pound
• Shrimp - 1 pound
• Clams - 1 pound
• Salt and pepper - To taste
• Saffron - 1 pinch
• Fish stock - 4 cups
• White wine - 1 cup
• Tomatoes - 4, diced
• Garlic - 4 cloves, minced
• Onions - 2, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until soft.
2. Add the tomatoes, wine, fish stock, saffron, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Add the clams to the pot and cook until they open, about 5 minutes. Discard any clams that do not open.
4. Add the shrimp and fish to the pot and cook until the shrimp is pink and the fish is flaky, about 5 minutes.
5. Ladle the bouillabaisse into bowls and garnish with the chopped parsley.