Bouillabaise For 4

Name: Bouillabaise For 4
Ingredients: Ingredients:; 1/4 cup olive oil; 2/3 onion, thinly sliced; 2/3 leek, sliced; 1 tomatoes - peeled, seeded and; chopped; 2 cloves garlic, minced; 1 sprig fennel leaf; 1 sprig fresh thyme; 1 bay leaf; 1/2 teaspoon orange zest; 1/2 pound mussels, cleaned and; debearded; 2 cups fish stock; 2 c boiling water; salt and pepper to taste; 1 2/3 pounds sea bass; 1/2 pinch saffron threads; 1/4 pound fresh shrimp, peeled and; deveined

20 ingredients

5 steps

Ingredients

Ingredients:
1/4 cup olive oil
2/3 onion, thinly sliced
2/3 leek, sliced
1 tomatoes - peeled, seeded and
chopped
2 cloves garlic, minced
1 sprig fennel leaf
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon orange zest
1/2 pound mussels, cleaned and
debearded
2 cups fish stock
2 c boiling water
salt and pepper to taste
1 2/3 pounds sea bass
1/2 pinch saffron threads
1/4 pound fresh shrimp, peeled and
deveined

Directions

1

Directions:
2

1. 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.
3

2. Stir in the fennel, thyme, bay leaf, and orange zest. Add stock and 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 liquids to combine.
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3. Add fish, and reduce the heat to medium. After 7 minutes, add shrimp and mussels. Continue cooking for another 5 to 8 minutes, or until seafood is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. Mussels should be open and shrimp cooked.
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4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.