Ingredients
¾cupolive oil
2onions,thinly sliced
2leeks,sliced
3tomatoes,peeled, seeded and chopped
4cloves garlic,minced
1sprigfennel leaf
1sprigfresh thyme
1bay leaf
1tsporange zest
¾lbmussels,cleaned and debearded
9cupsboiling water
salt and pepper,to taste
5lbssea bass
1pinchsaffron threads
¾lbfresh shrimp,peeled and deveined
Preparation
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat for a few minutes until all vegetables are soft.
Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling 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 oil and water to combine.
Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
