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Fish Stew

Heat olive oil in a large cooking pot or skillet; add onions, leeks, tomatoes and garlic. Cook and stir over low heat for a few minutes or until vegetables are soft. Stir in fennel, thyme, bay leaf and orange zest. Add mussels, shrimp and boiling water; stir to combine. Season to taste with salt and black pepper. Increase heat to high; boil for about three minutes to allow oil and water to combine. Add sea bass filets; reduce the heat to medium. Continue cooking for twelve to fifteen minutes or until fish is fully cooked. Stir in saffron threads. Ladle soup into a warmed serving tureen or individual soup bowls.


Suggestion: Serve with slices of toasted French bread.


Food Fare: French Recipes*Bouillabaisse image (C) Cyclone Bill (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.


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Food Fare Culinary Collection: French Nourriture


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