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New England Bouillabaisse Recipe

kept byglendi

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, peeled and chopped
1 medium tomato, chopped
2 cups fish broth (see headnote)
A few fresh parsley stems
Pinch of fennel seeds
Salt and freshly ground pepper to taste
4 or 5 small clams
1 dozen mussels
A piece of freshly cooked or leftover cooked fish, whether white fish or salmon (about 4 ounces)
A sprinkling of chopped parsley
2 slices French bread, toasted
A generous dollop of pistou (see LC I Beg Your Pardon, What’s Pistou? Note above)



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