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Summer Bouillabaise
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| 1 T | olive oil |
| 1 lge | bulb fennel, thinly sliced |
| 4 stalks | celery, thinly sliced |
| 4 cloves | garlic, thinly sliced |
| 1cup | dry white wine |
| 1 lb | cod or halibut, skin removed, cut in 2" pieces |
| 1 lb lge | shrimp, peeled |
| 2 lbs | tomatoes, chopped |
| 1 lb | mussels, scrubbed |
| 1 T | red wine vinegar |
| Kosher salt | |
| pepper | |
| 2 lb | fresh tarragon, chopped |
Heat oil in lge saucepan or Dutch oven over medium high heat. Add fennel, celery and garlic. Cook 3-4 mins..
Add wine. Boil. Add cod (halibut), shrimp and tomatoes and cook, covered, until cooked through.
Stir in vinegar, 1/2 tsp salt, 1/2 tsp pepper. Sprinkle with tarragon.
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