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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
