Fish Bouillabaisse
By: Anonymous
Published: Friday, February 12, 2010 - 1:54am

Ingredients




1 teaspoon saffron threads
1 cup white wine
Grated zest and juice of 1 orange
1 lrg onion chopped
2 garlic cloves minced
2 tablespoons olive oil
2 celery ribs chopped
1 teaspoon ground fennel seed
1 teaspoon dried basil
1 teaspoon thyme
1 bay leaf
12 ripe plum tomatoes skinned, seeded,
and chopped
3 cups Quick Fish Stock (see recipe)
Salt and Pepper to taste
1 pound fatty fish fillet (tuna, cut into chunks
1 pound lean fish fillet (cod, cut into chunks
1/4 cup chopped parsley

Preparation

1 In small bowl, mix saffron, wine, orange zest and juice; set aside. 2 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. 3 Add fatty fish; simmer one minute. Add lean fish; simmer four minutes more. Stir in parsley; simmer one minute more. 4 This recipe yields 4 to 6 servings.