Easy Bouillabaisse for Two

Ingredients

2 Tablespoons olive oil

2 Tablespoons onion, chopped

1 leek, cleaned and chopped

1 garlic clove, chopped

1 (14 1/2 oz) can tomatoes, drained and chopped

1 Tablespoons GOLDEN BLOSSOM HONEY

1 cup clam juice

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1 bay leaf

1/4 pound haddock, cut into pieces (or any white fish of your choice)

1/4 pound halibut, cut into pieces (or any white fish of your choice)

1/4 pound little neck clams, or mussels

1/4 pound sea scallops

1/4 pound raw shrimp in their shells

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 saucepan over medium heat. Sauté onions, leek and garlic until translucent, about 7 minutes. Stir in tomatoes and honey. Continue cooking another 5 minutes. Mix in clam juice, thyme, basil and bay leaf. Add haddock, halibut and clams to sauce and cook covered for 3 minutes. Then add scallops and shrimp and cook an additional 2 minutes until shrimp just turns pink and clams have opened. Season to taste with salt and pepper. Spoon into bowls, and serve immediately. Serves 2.