Pesto Bouillabaisse

Fresh basil pesto gives this light and healthy fish stew a fresh, tangy flavor.

Ingredients:

• 6 oz Chilean seabass
• 12 little neck clams
• 1 lb black mussels
• 6 oz calamari rings
• 6 cherry tomatoes
• Extra virgin olive oil
• 6 red bliss potatoes
• Fresh basil to taste
• Salt
• Pepper
• 1 cup clam juice or fish stock
• 2 pinch saffron
• 1 leek
• 6 cloves garlic

Directions:

Cut potatoes in thick slice, blanch in boiling water until tender and set aside. Cut leek in 2 inch sections, then cut in 4 crosswise, remove all dirt under running water, and set aside. In a blender, combine basil, olive oil, garlic salt and pepper; blend until smooth. In a deep pot, combine seabass, clams, mussels, calamari, cherry tomatoes and leeks. Pour clam juice or fish stock over the mixture. Fish should be barely covered with liquid. Cook over medium heat until half way done, about 5-7 minutes. Add saffron and potatoes. Cook another 4-5 minutes covered over low heat. Turn off heat and add basil mixture to remaining liquid; stir with a fork. Remove seafood from pot and boil remaining liquid until reduced by half. Place in a deep bowl and add liquid to cover.

Number of Servings: 4

Notes from the Cook: Seafood can be replaced with any other fish or crustacean. Enjoy with toasted country bread. You can also add cooked pasta to make it a different dish.