Any Fish of the Day can be used with this New England Bouillabaisse recipe shared by EverGreen friend (and author!), Clea Simon.
Note: photo may differ slightly from recipe.

Serves: 2-3
Cook Technique: Large Pot
Difficulty: Medium
Total time: ~45 minutes
Source:  Clea Simon

Ingredients

• 1 – 2 T olive oil
• 1 onion, diced
• 1 small fennel bulb, diced
• 6 (yes, six) cloves of garlic, chopped
• 2 bay leaves
• Pinch of saffron
• Dash of red pepper
• 1lb Fish of the Day (anything will do)
• 1 dozen clams
• 1/4 cup Pernod (or Ricard or Herbsaint)
• 1 cup white wine
• Zest from one orange
• 1 14 oz can of chopped tomatoes
• 4 cups of fish stock (or clam juice)

Instructions

1. In a large pot, sauté the onion, fennel, and garlic in the olive oil until soft
2. Add the Pernod and let simmer to boil off the alcohol
3. Add the wine, tomatoes, orange zest, bay leaves, and red pepper and bring back to a simmer
4. Add the fish stock or clam juice and let simmer for at least 20 minutes, letting the flavors meld
5. Add the fish and let it simmer for a good 10 minutes
6. Add the clams and simmer till they open – 5 to 10 minutes.
7. Enjoy!