Quick & Easy Bouillabaisse

To serve: Pour in the Bouillabaisse over toasted day old rustic country bread. Traditionally Bouillabaisse is served with Rouille, a type of mayonnaise made with garlic and olive oil.

Ingredients

• 3 Tablespoons olive oil
• 1 onion, chopped
• 1 small fennel bulb, feathery tops removed and thinly sliced
• 1 leek, trimmed and sliced
• 1 red chili, seeded and chopped
• 10 saffron threads
• 1 Tablespoon boiling water
• 1 14-oz. can tomatoes, chopped
• 8 cups fish stock
• 2lb mussels, bearded and scrubbed
• 24 large raw shrimp, peeled but with tails left on
• 2 Tablespoons chopped parsley

Procedure

1. Pour the oil into a large saucepan, place over medium-high heat.
2. Add the onion, fennel, leek and chili and cook until they are soft, about 6-7 minutes.
3. Place the saffron in a small bowl and pour over the boiling water. Allow to steep for 5 minutes.
4. Add the tomatoes, saffron (along with the liquid) and fish stock to the pan. Bring to a boil; reduce heat and simmer for 10 minutes.
5. Add the mussels and shrimp to the broth and simmer until mussel open and shrimp become opaque about 10 minutes. Season to taste.

From the Sur La Table kitchen.