Bouillabaise For 4

• Ingredients:
• 1/4 cup olive oil
• 2/3 onion, thinly sliced
• 2/3 leek, sliced
• 1 tomatoes - peeled, seeded and
• chopped
• 2 cloves garlic, minced
• 1 sprig fennel leaf
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 teaspoon orange zest
• 1/2 pound mussels, cleaned and
• debearded
• 2 cups fish stock
• 2 c boiling water
• salt and pepper to taste
• 1 2/3 pounds sea bass
• 1/2 pinch saffron threads
• 1/4 pound fresh shrimp, peeled and
• deveined

1. Directions:
2. 1. teat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
3. 2. ttir in the fennel, thyme, bay leaf, and orange zest. Add stock and 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 liquids to combine.
4. 3. tdd fish, and reduce the heat to medium. After 7 minutes, add shrimp and mussels. Continue cooking for another 5 to 8 minutes, or until seafood is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. Mussels should be open and shrimp cooked.
5. 4. taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

ingredients, olive oil, onion, tomatoes, garlic, fennel, thyme, bay leaf, orange zest, mussels, fish stock, boiling water, salt, bass, saffron threads, shrimp

Taken from www.epicurious.com/recipes/member/views/bouillabaise-for-4-52910051 (may not work)