Easy Bouillabaisse
Ingredients
- Ingredients
- 3 ½ lbs Mediterranean fish (such as monkfish, John Dory,etc)
- 3 shallots
- 2 cloves garlic cloves
- 2 Tomatoes
- 1 stalk Leeks
- ½ Fennel bulb
- 7 Tbsps olive oil
- 16 ozs dry white wine
- 3 bay leaves
- 1 stalk rosemary
- 1 stalk thyme
- 2 sprigs Sage
- 2 stalks parsley
- 20 ozs mussels
- 1 generous pinch Saffron
- salt
- fresh cracked peppers
Preparation steps
Have your fishmonger fillet the fish and save the trimmings aside separately.
Cut the fish fillets into large, bite-sized chunks and store in the refrigerator. Peel and chop shallots and garlic cloves. Blanch tomatoes for a few seconds, peel, quarter and remove seeds. Rinse leeks, clean and cut the white and light green section into rings. Rinse fennel, clean and roughly chop.
In a saucepan with some oil, cook the fish trimmings with onions, garlic and vegetables for a few minutes, then pour in white wine and approximately 2 cups of water. Add herbs and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
Rinse mussels, brush clean, and discard damaged or open shells. Cook in a covered pot in approximately 1/2 cup of water over high heat for about 7 minutes. The mussels should open when cooked. Discard unopened shells as these are not safe to eat.
Add cooking liquid from mussels to fish stock, holding mussel shells aside. Pour the fish stock through a fine sieve, return to the pan and season with saffron, salt and pepper.
Gently drop fish pieces into the hot broth and cook over low heat, 5-7 minutes or until done.
Loosen approximately one half of the mussels from the shells and add to the soup, adding the other half with the shells. To serve, ladle into warm bowls.
