Instructions: Method:
1.Heat oil in a large saucepan over medium heat; saute green onions for two minutes. Add garlic, stir, and saute 1 minute longer. Stir in tomatoes, breaking apart with a fork, add chicken broth, potato, basil, Worcestershire sauce and dillweed.

2.Bring to a boil, cover, and simmer 15 minutes until potatoes are tender. Stir occasionally to prevent sticking. Add fish and shrimp; simmer uncovered 5 minutes or until cooked.

3.Add mussels; cover and cook until mussels open. Spoon into bowls. Sprinkle with cheese.

Serving Tips:
Reduce tomatoes to 450 mL (19 oz can), omit potatoes, and serve over pasta for a new family favourite. To be economic, omit shrimp and substitute additional fish fillets, or for that special event, add 375 mL (1 1/2 cups) of chopped butter.

Did You Know
According to legend, bouillabaisse, the most celebrated of fishermans stews, was first brought by angels to the Three Marys, when they were shipwrecked on the bleak shores of the Camargue.

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