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Fish Bouillabaisse Recipe - Cooking Index

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Fish Bouillabaisse

Type: Fish
Courses: Soup
Serves: 4 people

Recipe Ingredients

1 teaspoon 5mlSaffron threads
1 cup 237mlWhite wine
  Grated zest and juice of 1 orange
1   Onion - chopped (large)
2   Garlic cloves - minced
2 tablespoons 30mlOlive oil
2   Celery ribs - chopped
1 teaspoon 5mlGround fennel seed
1 teaspoon 5mlDried basil
1/2 teaspoon 2.5mlThyme
1   Bay leaf
12   Ripe plum tomatoes - skinned, seeded,
  And chopped
3 cups 711mlQuick Fish Stock - (see recipe)
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozFatty fish fillet (tuna, salmon,
  Bluefish, mackerel, etc.) - skinned, and
  Cut into chunks
1 1/2 lbs 681g / 24ozLean fish fillet (cod, haddock, snapper,
  Bass, etc.) - skinned, and
  Cut into chunks
1/4 cup 36g / 1.3ozChopped 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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