Chef Greg Perez	Sauté mussels, fish, shrimp and scallops

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Mexican Bouillabaisse

Source: Great Meals of St. Louis, 1996

Yield: 4 servings

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Ingredients

• 1/4 cup olive oil

• 12 Atlantic mussels, prepared

• 16 oz salmon, tuna or swordfish fillets

• 8 oz shrimp, peeled and deveined

• 8 oz scallops

• 4 Tbsp garlic, chopped

• 1 small yellow onion, sliced

• Pinch of saffron

• 1 1/2 cups tomatoes, diced

• 1/2 cup Ortega green chilies, diced

• 1/2 cup smoked chorizo, diced

• Juice of 4 lemons

• 1 cup chicken stock

• 1 cup white wine

• 4 tsp salt

• 4 tsp pepper

• 4 cups cooked pasta or seasoned rice

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Preparation

Heat olive oil in heavy sauté pan. Sauté mussels, fish fillets, shrimp and scallops with garlic and onions.

Cook halfway or until shrimp are white and salmon is pink. Add remaining ingredients. Cover and let simmer for 5 to 8 minutes. Serve over cooked pasta or seasoned rice.