Bouillabaisse is a traditional fish stew originating from the port city of Marseille. Bouillabaisse is typically made with three types of fish: scorpionfish; sea robin; and European conger. It also usually includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus.
Ingredients
3/4 cup olive oil
2 onions, sliced
4 cloves garlic, minced
2 leeks, sliced
3 tomatoes, peeled and chopped
1 sprig fennel leaf
1 sprig fresh thyme
1 tsp lemon zest
10 cups boiling water
salt and pepper to taste
4 pounds sea bass or sea robin
1 pound fresh shrimp
1 pound mussels
1 pinch saffron threads
Directions
1. Heat the olive oil in a large saucepan, and add the onions, garlic, leeks, and tomatoes. Cook until all vegetables are soft.
2. Stir in the fennel, thyme, and lemon zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Boil over high heat.
3. Add fish, and reduce the heat to medium. Cook until fish cooked firm.
4. Stir in saffron.
