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Summer Bouillabaisse

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Ingredients

1 tablespoon olive oil

1 large bulb fennel, thinly sliced

4 stalks celery, thinly sliced

4 cloves garlic, thinly sliced

1 cup dry white wine

1 pound cod fillet, skin removed; cut into 2-inch pieces

1 pound large shrimp, peeled and deveined

2 pounds tomatoes, chopped

1 pound mussels, scrubbed

1 tablespoon red wine vinegar

Kosher salt and pepper

2 tablespoons fresh tarragon, chopped

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