Bouillabaisse

Name: Bouillabaisse
Ingredients: 2 tbsp Olive Oil; 1 Onion; 4 clove Garlic; 1/2 cup Celery, chopped; 1 Bay Leaf; 8 Peppercorn; 2 Spring of Fresh Thyme; 250 grams Fish Bones; 1 cup White Wine; 1 Water to Cover; 1 Salt & Pepper; 1 pinch Saffron; 1 cup Leeks, finely chopped; 3 cup Tomatoes, peeled, seeded and chopped; 1 Juice and zest of an Orange; 2 clove Garlic; 1 bunch Parsley; 2 Fillet of any Fish; 150 grams Mussels; 150 grams Clams; 200 grams Shrimps

21 ingredients

14 steps

Ingredients

2 tbsp Olive Oil
1 Onion
4 clove Garlic
1/2 cup Celery, chopped
1 Bay Leaf
8 Peppercorn
2 Spring of Fresh Thyme
250 grams Fish Bones
1 cup White Wine
1 Water to Cover
1 Salt & Pepper
1 pinch Saffron
1 cup Leeks, finely chopped
3 cup Tomatoes, peeled, seeded and chopped
1 Juice and zest of an Orange
2 clove Garlic
1 bunch Parsley
2 Fillet of any Fish
150 grams Mussels
150 grams Clams
200 grams Shrimps

Directions

1

For the Bouillabaisse: Place the stock on the heat and bring to a simmer.
2

Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley.
3

Season with salt and pepper.
4

Add the fish and lobsters.
5

Cook for 8 minutes.
6

Add the shrimp, mussels, and clams.
7

Cook for 6 minutes, or until the shells have opened.
8

Discard any shells that do not open.
9

Season with salt and pepper.
10

To assemble: Remove the seafood from the pan and place on a large platter.
11

Pour the stock into a serving bowl.
12

Serve the Rouille and crusty bread on the side of the Bouillabaisse.
13

For individual servings, arrange the seafood in a shallow dish.
14

Ladle the stock over the seafood.