Bouillabaisse with Olive Crostini
This traditional seafood soup is full of flavor.
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 can (14 ½ -ounces) diced tomatoes, undrained
- 1 cup chicken broth
- ½ cup dry white wine or dry vermouth or additional chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¾ teaspoon hot pepper sauce, divided
- 8 ounces fresh mussels or clams, scrubbed
- 8 ounces uncooked large peeled and deveined shrimp or additional mussels
- 12 ounces halibut fillets, cut into 1-inch chunks or halved sea scallops
- ½ cup chopped pimiento-stuffed Spanish Manzanilla olives
- ¼ cup plain Greek yogurt
- 8 (1/2 -inch thick) slices French bread baguette, toasted
- Heat the oil in a Dutch oven over medium heat. Add the garlic and sauté for 2 minutes. Transfer 1 teaspoon of the cooked garlic to a small bowl; set aside. Add the tomatoes, broth, wine, oregano, basil, and ½ teaspoon of the hot pepper sauce to the saucepan. Bring to a boil over high heat.
- Reduce the heat and simmer, uncovered, for 5 minutes. Add the mussels and shrimp, cover, and simmer for 3 minutes. Add the fish, cover and simmer just until the mussels open and the shrimp and fish are opaque, about 4 minutes longer.
- Meanwhile, for the olive crostini, add the olives, yogurt, and remaining ¼ teaspoon hot pepper sauce to the bowl with reserved garlic. Mix well and spread the mixture over the toasted bread. Ladle the bouillabaisse into four shallow serving bowls and top with the crostini.