Description
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Ingredients
- ¾ cup olive oil
- 2 onions, thinly sliced
- 2 leeks, sliced
- 3 tomatoes – peeled, seeded and chopped
- 4 cloves garlic, minced
- 1 sprig fennel leaf
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon orange zest
- ¾ pound mussels, cleaned and debearded
- 9 cups boiling water
- salt and pepper to taste
- 5 pounds sea bass
- 1 pinch saffron threads
- ¾ pound fresh shrimp, peeled and deveined
Instructions
- Heat the olive oil in a large saucepan
- and add the onions
- leeks
- chopped tomatoes
- and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
- Stir in the fennel
- thyme
- bay leaf
- and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high
- and boil for about 3 minutes to allow the oil and water to combine.
- Add fish
- and reduce the heat to medium. Continue cooking for 12 to 15 minutes
- or until fish is cooked. The fish should be opaque and tender
- but still firm. Fish should not be falling apart.
- Taste the bouillabaisse and adjust the seasoning. Stir in saffron
- and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12