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Bouillabaisse
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A traditional European fish soup!
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8 tablespoons extra-virgin olive oil
1 medium onion, minced
4 cloves garlic, minced
1 can (15 ounces) whole tomatoes, drained and chopped
2 bottles (8 ounces each) clam juice
2 teaspoons fennel seeds
1/2 teaspoon saffron threads
1/2 pound of assorted fish (swordfish, halibut, snapper, sea bass or monkfish works well), cut into bite-sized pieces
1/2 pound mussels, cleaned
Salt and pepper to taste
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Heat 1 tablespoon of the oil in a large skillet. Add the onion and garlic and cook over medium heat for two to
three minutes. Add the tomatoes, clam juice, fennel seeds, half of the saffron threads and salt and pepper to taste. Cover pot and slowly bring to boil. When it begins to
boil, reduce the heat and add the fish. Cover and cook six to seven minutes. Add the mussels and remaining saffron, cover and cook just until the mussels open up, one to two
minutes.
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Serve with lots of hot, crusty bread and a salad.
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