Bouillabaisse

Ingredients

• Mixed white fish (snapper, sea bass, monkfish) 600 g
• Mussels 300 g
• Shrimp 200 g
• Fennel bulb 1
• Tomatoes 4, chopped
• Onion 1
• Leek 1
• Garlic 4 cloves
• Saffron 1 large pinch
• Orange zest 1 strip
• Olive oil 4 tbsp
• Fish stock 1.2 litres
• Bay leaf and thyme 1 each
• Salt and black pepper to taste
• Baguette and rouille to serve

Instructions

1. 1

   Sauté the chopped onion, sliced fennel, leek and garlic in olive oil until soft.

2. 2

   Add the tomatoes, saffron, orange zest, bay leaf and thyme and cook 5 minutes.

3. 3

   Pour in the fish stock, bring to a boil and simmer 20 minutes to build a rich, aromatic broth; season well.

4. 4

   Add the firmest fish first and poach 5 minutes, then add the more delicate fish and the shrimp.

5. 5

   Add the mussels, cover and cook 4 to 5 minutes until they open and the fish is just cooked through.

6. 6

   Discard any unopened mussels and check the seasoning.

7. 7

   Serve the broth and seafood in wide bowls with toasted baguette spread with rouille.