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Easiest bouillabaisse by Karen
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| 1 T | olive oil |
| 1 T | butter |
| 1/2 cup | finely chopped shallot |
| onion, alternative | |
| 1 | bay leaf |
| 2 | plum tomatoes, seeded and chopped |
| 1 clove | garlic, minced |
| 1/4 tsp | salt |
| 1 bottle | clam juice |
| 1/2 cup | white wine |
| 1 lb | mussels, scrubbed |
| 8 oz | halibut, cubes |
| 2 T | parsley |
Heat oil and butter and cook shallots and bay, stirring often. Stir in tomatoes, garlic and salt; cook stirring for 1 min.. Stir in clam juice, wine and 1 cup water and bring to a boil. Reduce heat, cover and simmer for 10 mins..
Add mussels and halibut. Cover and cook about 6 mins.. Stir in parsley and discard bay.
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