Bouillabaisse

Ingredients

• •2 lbs Mixed white fish
• •2 lbs White fish
• •1 lb Mussels
• •0.5 lb Shrimp
• •2 cans Tomatoes
• •1 large Fennel bulb
• •1 large Onion
• •1 tbsp Orange zest
• •6 cloves Garlic
• •0.5 cup White wine
• •1 pinch Saffron threads
• •4 cups Fish stock
• •0.5 cup Rouille
• •1 pinch Saffron

Instructions

1. 1

   Sauté fennel and onion in olive oil until soft

   💡 Fennel is the soul of this dish

2. 2

   Add tomatoes, saffron, orange zest, simmer 15 minutes

   💡 Saffron needs time to infuse

3. 3

   Add fish stock, bring to gentle simmer

   💡 Never boil - delicate fish

4. 4

   Add firm fish first, cook 5 minutes

   💡 Stagger cooking times by density

5. 5

   Add shrimp, cook 3 minutes until pink

   💡 Shrimp overcook instantly

6. 6

   Add mussels, cover, cook until opened

   💡 Discard any that don't open

7. 7

   Serve with rouille and crusty bread

   💡 Rouille ties everything together