I love Sunday dinners but I especially love them if they are quick.
This dinner is so easy that you can make it on a Tuesday or a Wednesday…
This is essentially a fish stew with a fancy name and a couple of ingredients that you like don’t have around all the time. 
Don’t let that stop you. 
On the way home from; church, swim practise, work, shopping…pick up what you need.  Twenty minutes after you get home, dinner will be ready and you won’t be disappointed.
Bouillabaisse in minutes.
I’ve got a head of fennel (I found a medium one and will only be using half), garlic (two minced cloves), two pints of cherry tomatoes and one red pepper.
2 cups of chicken stock and 3/4 cup of white wine.
I sauteed the fennel, garlic and peppers together until soft with 2 tsp. of olive oil in a heavy pot.
Then (on high heat) add the tomatoes.  Let burble along until the tomatoes pop (about 3 minutes).
Meanwhile, get your fish looks after.  I’ve got baby clams (1 1lb), white fish (3 fillets chopped) and 2 lbs. of mussels.  Give the shellfish a good scrub and discard any that are open.
You can actually have shrimp, crab or scallops but I’m hideously allergic to the first two.
Go back to the tomatoes and add the liquid.  Let reduce by a third.
Add your lovely fish, give one stir (to incorporate but not to break the fillets) and put a top on to steam.
You’ve got 10 minutes now, so why not a few oysters?
And maybe some yummy bread and chevre?
Once the shells are open you are set to go :0)

And if you are in Ontario and a few other spots “Happy early Family Day”.
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