Summer Boulillabaisse

Recipe Courtesy Real Simple
1 tablespoon olive oil
1 large bulb fennel, thinly sliced
4 stalks celery, thinly sliced
4 cloves garlic, thinly sliced
1 cup dry white wine
1 pound cod fillet, skin removed; cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
2 pounds tomatoes, chopped
1 pound mussels, scrubbed (I generally omit these, unless you can find some "fresh" in Utah best to just leave out. Shrimp on the other hand is fairly easy to find. I get mine at Costco, and the frozen ones are pretty good!)
1 tablespoon red wine vinegar
Kosher salt and pepper
2 tablespoons fresh tarragon, chopped (If you can't find the fresh herb you are looking for, go for the next best thing. I would not hesitate to use Italian parsley in this recipe.)

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.

Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.

Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving.

Substitution: This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.

Yield: Makes 4 servings