Bouillabaisse (French seafood stew) - ASC North America

Ingredients

• 10 oz ASC labeled seabass fillets, cut into roughly 1 inch pieces, cubed
• 10 oz ASC or MSC labeled firm, white fish such as Cobia or Cod
• 8 oz ASC labeled mussels, cleaned
• 8 oz ASC labeled shrimp, thawed if frozen
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 leek, sliced
• 1 medium carrot, sliced
• 3 ripe tomatoes, roughly chopped
• 4 cups fish stock
• 1 tsp saffron threads
• Zest of 1 orange
• 1/2 tsp dried thyme
• 2 bay leaves
• Sea salt
• freshly ground black pepper