Provencal Bouillabaisse Recipe with Fresh Fish

Name: Provencal Bouillabaisse Recipe with Fresh Fish
Ingredients: 10 cups fish broth from the market, smoking hot; 1 tablespoon safran; 1 bay leave; 1/4 cup olive oil; 4 garlic cloves, finely chopped; 2 cups white potatoes, peeled and diced; 2 celery sticks, sliced; 2 leeks, white part only, finely sliced; 1 big fennel bulb, cut in 4 and heart removed, sliced (keep leaves for decorating); 1/2 yellow onion, finely chopped; 1/4 cup pastis (Pernod); 2 tablespoons tomato paste; Juice and zeste from 1/2 orange; 2 thyme sprigs; 500g white fish mix (haddock/cod/tilapia), cut in big chunks; 400g huge raw shrimps, peeled and tailed removed, size 16-20; 3 big tomatoes seeded, cut in big cubes; 2 lb fresh mussels, cleaned; 1/2 cup water; 1/4 cup white wine; Salt and ground pepper

lecoupdegrace.ca

Classic provencal bouillabaisse simmered with fresh fish and shellfish in a fragrant, saffron-scented broth. A taste of the French coast.

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Ingredients

10 cups fish broth from the market, smoking hot
1 tablespoon safran
1 bay leave
1/4 cup olive oil
4 garlic cloves, finely chopped
2 cups white potatoes, peeled and diced
2 celery sticks, sliced
2 leeks, white part only, finely sliced
1 big fennel bulb, cut in 4 and heart removed, sliced (keep leaves for decorating)
1/2 yellow onion, finely chopped
1/4 cup pastis (Pernod)
2 tablespoons tomato paste
Juice and zeste from 1/2 orange
2 thyme sprigs
500g white fish mix (haddock/cod/tilapia), cut in big chunks
400g huge raw shrimps, peeled and tailed removed, size 16-20
3 big tomatoes seeded, cut in big cubes
2 lb fresh mussels, cleaned
1/2 cup water
1/4 cup white wine
Salt and ground pepper