Bouillabaisse

  • 1 large onion, diced
  • 2 teaspoons minced garlic
  • 1/2 cup olive oil
  • 2 large ripe tomatoes, peeled, seeded and chopped
  • 3 tablespoons chopped parsley
  • 1 bay leaf
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon thyme
  • fresh black pepper
  • 2 small live lobsters
  • 3 pounds mixed fish fillets such as snapper, cod, bass, eel, haddock
  • 3/4 cup dry white wine
  • Fish stock
  • 1 teaspoon saffron stamens
  • 1 pint mussels, scrubbed and bearded

In a heavy soup kettle, sauté the onion and garlic in the olive oil. Add the herbs and simmer for 5 minutes. Cut the lobsters into 2 inch pieces and the fish into 2 inch chunks. Add to the kettle with the white wine and enough fish stock to cover the seafood. Bring to a boil and cook, covered, over medium heat for 10 minutes. Add the saffron and the mussels and cook for an additional 5 minutes. Serve hot with crusty bread on the side.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
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