- 2 small onions, thinly sliced
- 2 leeks, sliced
- ½ large fennel bulb, cored and diced
- 3 ripe tomatoes peeled, cored, seeded and chopped
- 3 cloves garlic, minced
- Bouquet garni of 2 fennel fronds, 2 sprigs fresh thyme and 1 bay leaf
- Sea salt and pepper to taste
- 1 teaspoon of orange zest
- I cup dry white wine
- 7 cups boiling water
- 2 lb (40-45 ea) mussels, scrubbed and debearded
- 2 lb. (16-20 count) fresh shrimp, peeled and deveined
- 2 lbs. sea bass, cut into 8 portions
Time: 75 minutes
Yield: 8 SERVINGS
- Heat the olive oil in a Dutch oven, add the onions, leeks, fennel, chopped tomatoes and garlic.
- Season to taste with salt and black pepper.
- Cook and stir over a low heat for a few minutes until the vegetables are soft.
- Add the bouquet garni and orange zest.
- Toast the saffron in a hot skillet for a second or two until fragrant.
- Crumble it into the cup of wine. Pour the wine over the vegetables. Stir. Let it come to a boil.
- Pour in the boiling water. Turn up the heat to high. Stir as you bring to a boil.
- Boil for about 3 minutes to allow the oil and water to combine.
- Add shellfish and the sea bass. Reduce the heat to medium.
- Continue cooking for 8 to 10 minutes or until fish is cooked.
- The fish should be opaque and tender, but still firm. Fish should not be falling apart.
- Taste and adjust the seasoning.
- Pour into a warmed tureen or soup dishes. Serve immediately.
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