Bouillabaisse recipe is a french shell fish and fish stew dish, and the important feature of thisrecipe for Bouillabaisse is that thisBouillabaisse fish recipe is always prepared with the freshest seafood.


3/4 cup olive oil
2 onions, finely sliced
3 tomatoes – peeled, seeded also chopped
4 cloves garlic, chopped up
2 leeks, sliced
1 sprig fennel leaf
1 bay leaf
1 teaspoon orange zest
1 sprig fresh thyme
3/4 pound mussels, cleaned
Salt and pepper to taste
9 cups boiling water
1 pinch saffron threads
3/4 pound fresh shrimp, peeled and deveined
5 pounds sea bass


Warm up the olive oil in a big saucepan, and put in the onions, leeks, with chopped tomatoes, as well as garlic. Cook and stir over a reduced flame for some minutes until all vegetables are tender.
Stir in the fennel, bay leaf, thyme, with orange zest. Include shellfish with boiling water; stir to mix well. Season to taste with salt and black pepper. Reduce the heat to high, and boil for almost 4 minutes to let the oil and water to mix.
Include fish, and lower the heat to medium. Go on cooking for 10 to 13 minutes, or until fish is done. The fish should be thick and soft, but still stiff. Fish should not be disintegrated.
Taste the bouillabaisse and fix the seasoning. Mix in saffron and stir, and then pour soup into a heated tureen or soup dishes. Serve right away.