Fish Bouillabaisse

Name: Fish Bouillabaisse
Ingredients: 1 teaspoon saffron threads; 1 cup white wine; 1 Orange; 1 onion chopped; 2 garlic cloves minced; 2 tablespoons olive oil; 2 celery ribs chopped; 1 teaspoon ground fennel seed; 1 teaspoon dried basil; 1 teaspoon thyme; 1 bay leaf; 12 plum tomatoes ripe, skinned, seeded; 3 cups fish stock Quick, see recipe; salt; pepper; 1 pound fish fillet fatty, tuna, cut into chunks; 1 pound fish fillet lean, cod, cut into chunks; 1/4 cup chopped parsley

18 ingredients

3 steps

Ingredients

1 teaspoon saffron threads
1 cup white wine
1 Orange
1 onion chopped
2 garlic cloves minced
2 tablespoons olive oil
2 celery ribs chopped
1 teaspoon ground fennel seed
1 teaspoon dried basil
1 teaspoon thyme
1 bay leaf
12 plum tomatoes ripe, skinned, seeded
3 cups fish stock Quick, see recipe
salt
pepper
1 pound fish fillet fatty, tuna, cut into chunks
1 pound fish fillet lean, cod, cut into chunks
1/4 cup chopped parsley

Directions

1

In small bowl, mix saffron, wine, orange zest and juice; set aside.
2

In soup pot, saute onion and garlic in oil to barely soft. Add celery; cook one minute. Stir in fennel seed, basil, thyme and bay leaf. Add reserved wine mixture; bring to a boil for two minutes. Add tomatoes and fish stock. Return to a boil; reduce to a simmer for 10 minutes. Season with salt and pepper.
3

Add fatty fish; simmer one minute. Add lean fish; simmer four minutes more. Stir in parsley; simmer one minute more.