Gaspé-style bouillabaisse | A WAVE OF FLAVOURS

Ingredients

• 200 g (7 oz.) cod
• 200 g (7 oz.) Greenland halibut (turbot)
• 200 g (7 oz.) witch flounder, winter flounder or yellowtail flounder (sole)
• 200 g (7 oz.) Atlantic halibut
• 200 g (7 oz.) monkfish
• 200 g (7 oz.) Atlantic salmon
• 200 g (7 oz.) Atlantic deep-sea scallops or Iceland scallops
• 200 g (7 oz.) shrimp
• 300 g (10 ½ oz.) blue mussels in their shells
• 50 ml (¼ cup) olive oil
• Thyme and oregano
• Salt
• pepper
• 1 garlic clove
• 1 oinon
• 1 ½ leek (white part only)
• 30 ml (1 oz.) olive oil
• 1,5 l (6 cups) fish stock
• 1 pinch of thyme
• 1 pinch of oregano
• 1 pinch of marjoram
• 1 bay leaf
• Zest from half an orange
• 2 tomatoes, peeled and cubed, or 350 ml (1 ½ cup) canned tomatoes
• 2 ml (½ tsp) saffron
• 50 ml (¼ cup) pastis
• 50 ml (¼ cup) white wine