Bouillabaisse

Ingredients

• Shrimp 10 oz
• Bay leaf 1 piece
• Green peppercorns 12 pieces
• Oranges 1 piece
• Olive Oil 0 fl oz
• Onion 1 head
• Leek 1 piece
• Fennel 1 piece
• Garlic 4 cloves
• Canned Tomatoes (Pelati) 15 oz
• Dry White Wine 10 fl oz
• Thyme 1 sprig
• Marjoram ½ spoons
• Saffron a pinch
• Coho salmon fillet 10 oz
• Hake 10 oz
• Cod 10 oz
• Mussels 10 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Peel the shrimp, but do not discard the shells.

Step 3

Bring 1.5 liters of water to a boil in a pot, add the shells, bay leaf, zest, and pepper. Simmer over low heat for 15 minutes.

Step 4

Heat olive oil in a heavy-bottomed pot.

Step 5

Sauté the chopped onion until it becomes translucent.

Step 6

Add the sliced leeks and thinly sliced fennel, season with salt, reduce the heat to low, cover, and simmer for 20 minutes.

Step 7

Increase the heat under the pot with the vegetables again and add the minced garlic, sautéing for a minute or two while stirring. Add the tomatoes and wine, and cook for an additional 20 minutes.

Step 8

Strain the shrimp broth and pour it over the vegetables, add thyme, marjoram, saffron, and pepper, and simmer for another 10 minutes.

Step 9

Add the fish cut into large chunks to the soup, then after 2 minutes, add the mussels, and another 2 minutes later, add the shrimp. Cook for about 2 more minutes until the shrimp are cooked through.

Step 10

Serve immediately.