Seafood Bouillabaisse

This is a wonderful soup that could be a meal in itself.

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 1  onion (finely chopped)
• 2  cloves garlic (minced)
•  chopped fresh flat-leaf parsley (for garnish)
• 2  tablespoons extra virgin olive oil
• 1  cup white wine
• 1  lb mussels (cleaned)
• 1⁄2 lb shrimp (cleaned & deveined, tails off)
• 1⁄2 lb  large scallop
• 1  tablespoon cornstarch
• 2  tablespoons butter
• 1  cup half-and-half cream
• 2  cups  julienned  vegetables (leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper)

Directions

1. Cook onion& garlic in oil until softened.
2. Add wine& bring to boil.
3. Add mussels.
4. Cover& cook until shells open.
5. Remove mussels& keep warm.
6. Add shrimp& scallops to wine mixture& simmer for 1 minute.
7. Remove shrimp& scallops& set aside.
8. Add vegetables to wine mix& cook for 1 minute.
9. Whisk in cornstarch, butter and half& half.
10. Bring to boil, stirring constantly until mixture thickens.
11. Return mussels, shrimp& scallops to pan.
12. Reheat gently for 2 to 3 minutes before serving.
13. Sprinkle with parsley& serve.