NEW ENGLAND BOUILLABAISSE
WITH WHITE BEANS, SAUSAGE AND KALE

Yield: 4-6 servings

2 Tablespoons olive oil
1/2 bulb fennel, sliced
1/2 red onion, sliced

1 Tablespoon garlic, chopped
4 tomatoes, peeled, seeded and chopped, (may be substituted with canned tomatoes)
3/4 pound monkfish, trimmed and cubed into 2 inch pieces
12 Littleneck clams
4 cups shellfish broth or fish stock
2 cups white beans, cooked (if canned, drain first)
3/4 pound spicy smoked sausage per person, sliced (Paul Prudhomme's andouille works well for this)
1/2 pound medium shrimp
1/4 pound calamari, cleaned and sliced into thin rounds
12 mussels
2 cups kale, cleaned and cut into medium pieces
Aioli
Croutons, toasted
Juice of half a lemon

Salt and pepper to taste

In a medium pot large enough to hold all the ingredients easily, heat 2 tablespoons of olive oil until it is hot but not smoking. And the fennel and onion and cook over moderate heat for 2 minutes. Add the garlic and the tomatoes and continue cooking for 3 or 4 minutes so the garlic and tomatoes release their flavor.

Add the monkfish, clams, shellfish broth, beans and sausage. Bring to a boil. Cover the pot and lower the heat to moderate to slow boil. Cook for 4 minutes. Add the shrimp, calamari, mussels and kale. Cook until the shellfish is open and the monkfish is just done. (About 5-8 minutes for the monkfish). Season with salt, pepper and the juice of half a lemon

To serve, pour the contents of the pot into a large soup tureen and bring to the table. Ladle some soup with the fish and sausage into heated bowls and serve with aioli and croutons on the side.




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