Fish Bouillabaisse

Photo: flickr user revjim5000

Ingredients

1 teaspoon saffron threads

1 cup white wine

Grated zest and juice of 1 orange

1 lrg onion chopped

2 garlic cloves minced

2 tablespoons olive oil

2 celery ribs chopped

1 teaspoon ground fennel seed

1 teaspoon dried basil

1 teaspoon thyme

1 bay leaf

12 ripe plum tomatoes skinned, seeded,

and chopped

3 cups Quick Fish Stock (see recipe)

Salt and Pepper to taste

1 pound fatty fish fillet (tuna, cut into chunks

1 pound lean fish fillet (cod, cut into chunks

1/4 cup chopped parsley

Preparation

In small bowl, mix saffron, wine, orange zest and juice; set aside.

In soup pot, saute onion and garlic in oil to barely soft. Add celery; cook one minute. Stir in fennel seed, basil, thyme and bay leaf. Add reserved wine mixture; bring to a boil for two minutes. Add tomatoes and fish stock. Return to a boil; reduce to a simmer for 10 minutes. Season with salt and pepper.

Add fatty fish; simmer one minute. Add lean fish; simmer four minutes more. Stir in parsley; simmer one minute more.

This recipe yields 4 to 6 servings.