Bouillabaisse Done Kristin-style | Loch Duart Salmon

Ingredients

• 1 Tbsp grapeseed oil
• ½ medium yellow onion, julienned
• 1 large fennel bulb, cored, cut into fourths,
• 1 Tbsp garlic, chopped
• 1 Tbsp shallots, chopped
• 120ml white wine
• 2 small cans good quality, organic diced tomatoes
• 1 Tbsp agave nectar
• ½ Tsp dried chili flakes
• Pinch of saffron
• ½ Tsp anise seed, toasted and ground
• ¼ Tsp orange zest
• 340ml organic tomato juice
• ¼ bunch basil, chiffonade, large pinch
• salt and pepper to taste
• 1 Tsp grapeseed oil
• A few Tbsp white wine
• 4-5 clams per person
• 3-4 Saltspring Island Mussels per person
• 3-4 scallops per person
• 3 Fisherman’s Daughter Shrimp, peeled
• 225g crab meat
• 450-680g assorted fish, such as Blackburn’s haddock, Loch Duart Salmon, wild halibut or any other fish you have on hand or enjoy