No-Fuss Bouillabaisse

Fish stew might not be a prairie classic, but it sure pairs perfectly with the harvest.

2 tbsp extra-virgin olive oil

3 large anchovy fillets

2 large shallots

2 medium fennel bulbs, thinly sliced

2 large carrots, peeled and diced

3 cloves garlic, peeled and chopped

2 tbsp tomato paste

1/2 tsp smoked hot paprika

1 cup white wine

1 1/2 cups canned diced tomatoes

4 cups vegetable stock

1/2 cup water

2 large potatoes, peeled and cubed

1 tsp salt

1 tsp freshly ground pepper

2 cod fillets, cut into large bite-sized portions

2 haddock fillets, cut into large bite-sized portions

8 large raw prawns, shelled and deveined

16 mussels, cleaned

1 handful freshly chopped parsley

Warm the olive oil in a large Dutch oven over medium heat. Add the anchovy fillets, and stir them until they dissolve into the oil. Next, add the chopped shallots, fennel, carrots garlic, tomato paste and smoked paprika. Cook until softened (about 5 minutes). Turn up the heat to medium-high, and add the white wine. Cook stirring for 1 minute, then add the diced tomatoes, vegetable stock, water, potatoes, salt and pepper. Bring to a boil, then reduce the heat to low and simmer covered for 1 hour.

Add the fish, prawns, mussels and chopped parsley to the simmering soup, and cook covered for about 5 minutes (or until the fish is cooked and the mussels have opened). Taste, and adjust the salt and pepper to your liking. Serve in shallow soup bowls with plenty of grilled bread and a drizzle of extra-virgin olive oil.