Bouillabaisse
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
51
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
3 cup
Olive Oil4 cloves
Garlic (minced)1 sprig
Fennel (leaf)1 sprig
Thyme (fresh)1
Bay Leaf1 tsp
Orange Zest9 cups
Water (boiling)1
Salt2270 g
Sea Bass1 pinch
Saffron ThreadsDirections:
1
Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic
2
Cook and stir over a low heat for a few minutes until all vegetables are soft
3
Stir in the fennel, thyme, bay leaf, and orange zest
4
Add shellfish and boiling water; stir to combine
5
Season to taste with salt and black pepper
6
Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine
7
Add fish, and reduce the heat to medium
8
Continue cooking for 12 to 15 minutes, or until fish is cooked
9
The fish should be opaque and tender, but still firm
10
Fish should not be falling apart
11
Taste the bouillabaisse and adjust the seasoning
12
Stir in saffron, and then pour soup into a warmed tureen or soup dishes
13
Serve immediately