Bouillabaisse

• 1 tbsp olive oil
• 1 None onion, peeled and finely chopped
• 2 stalks celery, finely chopped
• 2 clove garlic, peeled and crushed
• 1/4 tsp fennel seeds
• 1/2 - 1 None birdseye chili, finely chopped
• 2 1/4 lbs tomatoes, peeled, seeded, chopped
• 1/4 tsp saffron threads
• 4 cups fish stock
• 1 1/3 lbs shrimp, peeled, deveined, tails intact
• 18 None mussels, scrubbed, beards removed
• 10.5 oz firm white fish fillets, cut into 1 inch cubes
• 3.5 oz calamari rings
• None None Parsley, chopped, to serve
• None None Crusty bread, to serve

1. Heat the oil in a large saucepan over a medium heat. Cook the onion and celery for 5 mins, until softened. Add the garlic, fennel seeds and chili, stirring for 1 min, until fragrant.
2. Add the chopped tomato, saffron threads, fish stock and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 10 mins. Season to taste.
3. Add the seafood, cover and simmer for 5 mins, until the shrimp are pink and the mussels are open. Sprinkle with parsley and serve with crusty bread.

olive oil, onion, stalks celery, clove garlic, fennel seeds, birdseye chili, tomatoes, threads, fish stock, shrimp, mussels, white fish, calamari rings, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/27294 (may not work)