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Featured Recipe
-
Prep Time:
15 1 -
Cook Time:
25 1 -
Ready In:
40 1
Servings 12 | Original Recipe Yield: 12 servings
Ingredients
- 3/4 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
- 3/4 lb. mussels, cleaned and debearded
- 9 cups boiling water
- salt and pepper to taste
- 5 lbs. sea bass
- 1 pinch saffron threads
- 3/4 lb. fresh shrimp, peeled and deveined
Directions
- 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 Mins 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 Mins to allow the oil and water to combine.
- Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 Mins, 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.
Nutritional Information
Amount Per Serving calories = 365 cal|total fat = 18 g|saturated fat = 3 g|cholesterol = 124 mg|sodium = 203 mg|carbohydrates = 6 g|fiber = 1 g|protein = 42.9 g
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Bouillabaisse
By: Mary Young"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."