Dinner · 60 min · french

Bouillabaisse

Ingredients

• 1 lb Mixed firm fish
• 1/2 lb Shrimp
• 1 lb Mussels
• 1 Fennel
• 14 oz Crushed tomatoes
• 1 pinch Saffron
• 4 slices Baguette

Steps

1. Scrub the mussels and discard any that stay open when tapped — they are not safe to eat.
2. Sweat the sliced fennel in olive oil 8 minutes until soft and sweet.
3. Add the tomatoes, saffron, and 4 cups of fish stock or water; simmer 20 minutes into a fragrant broth.
4. Season the broth boldly — it should taste of the sea before the seafood goes in.
5. Add the firm fish chunks; simmer 5 minutes.
6. Add the shrimp and mussels; cover and cook 5 minutes more.
7. Discard any mussels that did not open.
8. Ladle into wide bowls and serve with toasted baguette for sopping.

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