Bouillabaisse with Vegetables and Mussels
- Pour the fish stock, wine, tomato juice and tomato paste into a large pot and bring to a boil. Combine thoroughly.
- Add the potato, carrots, onion, bay leaves, oregano, crushed chili pepper flakes, and turmeric. Lower the heat to medium-low and simmer uncovered for 30 minutes or until the vegetables are tender. Remove the bay leaves.
- Add the scallops, burbot, tomatoes and mussels. Bring to a boil. Cover and cook for 7 to 8 minutes or until the fish and scallops are opaque and the mussels are open.
- Discard any closed mussels. Season with salt and pepper, to taste.