Poor Man's Bouillabaisse

Poor Man's Bouillabaisse

Made this one in Charleston for our family vacation and got a request to post.  This is the easy, I-may-have-already-had-a-few-happy-hour-bevvies-and-don't-want-to focus version of real bouillabaisse but it was mighty tasty

1/2 stick butter
4T. olive oil
2tsp crushed garlic
1 leek diced
1 onion diced
3 tomatoes diced
1/2 fennel bulb
2 sprigs thyme
squeeze of a lemon
1lb mussels, soaked and cleaned
2lb grouper or halibut
1lb shrimp
saffron threads or Goya sazon with saffron

Saute garlic, leak, onion in olive oil and butter until carmelized.  Add tomatoes and herbs for another 5 minutes. Add shrimp and mussels.  Pour enough water in to barely cover the mixture. Bring to a boil for several minutes.
Reduce heat to low medium and add the fish in chunks. Cook about 10 minutes (you don't want it to fall apart).
Season with salt and pepper and serve with crusty bread