Bouillabaisse or Fish Soup

Bouillabaisse is the most famous soup in the country of France. In the countryside, this soup is called fisherman’s soup/stew originating from the port city of Marseille where the fishermen caught their fish and made their dinner. It is often made with the whole fish, but I think using a fish fillet is much simpler, and the bone can be used to make the stock. Firm whitefish, such as cod, bass, red snapper, or monkfish, is best for this recipe. Following my recipe’s simple directions will reveal how easy it is to make this famous bouillabaisse soup.

Ingredients:
3 cups fish stock or water
1/2 lb whitefish, such as cod, bass, or monkfish
6 mussels
4 shrimp
1 tbs oil
1 clove garlic, chopped
1 cup chopped onion
1 cup fennel bulb, thinly sliced
1 large tomato
Pinch of saffron threads
Herbs: tarragon & parley, chopped
1 tsp orange zest
1/2 cup good white wine
Salt and pepper to taste

Directions:
Scrub the mussels and remove their “beards”. Cut the fish into bite size pieces. Remove shells from and devein the shrimp. Place the mussels, fish, and shrimp in a bowl and set aside.
Heat the oil in a medium saucepan and cook fennel, onion, and garlic over medium heat for 5 minutes or until fragrant.
Score a cross on top of the tomato and plunge it into the hot water for 20 seconds. Then drain and peel the skin away from the tomato, discarding the cores. Roughly chop the tomato and add to the pan. Cook tomato for a few minutes. Add white wine and cook for a few minutes. Stir in fish stock, saffron, orange zest, and the herbs. Bring this broth to a boil and simmer for 10 minutes. Pour this soup into the blender and purée the soup. Return to a clean pan and bring it to a boil.
Add fish and mussels. Cook for 5 minutes or until mussels open. Add shrimp and cook for a few more minutes. Ladle the soup into a serving bowl and serve with bread.