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12 servings
Ingredients:
3/4 cup olive oil2 onions, thinly sliced2 leeks, sliced3 tomatoes - peeled, seeded and chopped4 cloves garlic, minced1 sprig fennel leaf1 sprig fresh thyme1 bay leaf1 teaspoon orange zest3/4 pound mussels, cleaned and debearded9 cups boiling water salt and pepper to taste5 pounds sea bass 1 pinch saffron threads3/4 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.
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