Bouillabaisse

Ingredients13

• mixed firm Mediterranean fish fillets1.2 kg
• mussels500 g
• extra-virgin olive oil80 ml
• onion1
• fennel bulb1
• garlic4 cloves
• ripe tomatoes400 g
• fish stock1.5 L
• saffron threads0.5 g
• orange zest1 strip
• bay leaf1
• waxy potatoes400 g
• salt1 tsp

Method

1. Clean the mussels and cut the fish into large chunks. Slice the onion, fennel, and garlic; chop the tomatoes and cut the potatoes into thick slices.
2. Warm the olive oil in a wide pot and gently cook the onion, fennel, and garlic until soft but not browned.
3. Add the tomatoes, bay leaf, orange zest, saffron, and stock. Season with salt and simmer for about 20 minutes.
4. Add the potatoes and cook until nearly tender, then add the firmer fish and simmer gently.
5. Add the remaining fish and the mussels, cover, and cook just until the fish is opaque and the mussels open. Discard any that stay closed.
6. Taste and adjust the seasoning. Serve the broth with the fish, mussels, and potatoes in warm bowls.