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Bouillabaisse
Fish Stew
3/4 C olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes, peeled, seeded & chopped
4 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1 tsp. orange zest
3/4 LB mussels, cleaned & de-bearded
3/4 LB fresh shrimp, peeled & deveined
9 C boiling water
Salt & black pepper to taste
5 LBS sea bass filets
1 pinch saffron threads
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.
*Bouillabaisse image (C) Cyclone Bill (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
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