Ingredients
2 tablespoons olive oil
1/2 cup onion, coarsely chopped
1 leek, coarsely chopped, white part only
1 stalk celery, coarsely chopped
3 large cloves garlic, thinly sliced
1 teaspoon fennel seeds
1 (24 ounce) can whole tomatoes with their juice, coarsely chopped
2 tablespoons GOLDEN BLOSSOM HONEY
1 cup dry white wine
1/2 teaspoon Tabasco sauce
2 (8 ounce) bottles clam juice
1 bay leaf
1/2 teaspoon dried thyme
1 1/4 pounds cod fillets, cut into 1-inch chunks
1 1/2 pounds mussels, scrubbed, debearded
1/4 cup fresh parsley, chopped
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Heat oil in a large pot. Add onion, leek, celery, garlic and fennel seeds. Cook stirring about 3 minutes, until vegetables are just translucent. Stir in the tomatoes with their juice, honey, wine, Tabasco sauce, clam juice, bay leaf and thyme. Bring to a boil and simmer for 15 minutes.
Add fish and mussels. Return to a simmer. Cover and cook about 5 minutes until mussels have opened. Spoon into bowls. Top with chopped parsley.
Serves: 4
Add fish and mussels. Return to a simmer. Cover and cook about 5 minutes until mussels have opened. Spoon into bowls. Top with chopped parsley.
Serves: 4
