Fish Bouillabaisse

Recipe Ingredients

1 teaspoon	5ml	Saffron threads
1 cup	237ml	White wine
		Grated zest and juice of 1 orange
1		Onion - chopped (large)
2		Garlic cloves - minced
2 tablespoons	30ml	Olive oil
2		Celery ribs - chopped
1 teaspoon	5ml	Ground fennel seed
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Thyme
1		Bay leaf
12		Ripe plum tomatoes - skinned, seeded,
		And chopped
3 cups	711ml	Quick Fish Stock - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Fatty fish fillet (tuna, salmon,
		Bluefish, mackerel, etc.) - skinned, and
		Cut into chunks
1 1/2 lbs	681g / 24oz	Lean fish fillet (cod, haddock, snapper,
		Bass, etc.) - skinned, and
		Cut into chunks
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

In small bowl, mix saffron, wine, orange zest and juice; set aside.

In soup pot, saute onion and garlic in oil to barely soft. Add celery; cook one minute. Stir in fennel seed, basil, thyme and bay leaf. Add reserved wine mixture; bring to a boil for two minutes. Add tomatoes and fish stock. Return to a boil; reduce to a simmer for 10 minutes. Season with salt and pepper.

Add fatty fish; simmer one minute. Add lean fish; simmer four minutes more. Stir in parsley; simmer one minute more.

This recipe yields 4 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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