Bouillabaisse

Step by step

1. 1

   Cut fish into large pieces, peel shrimp, scrub mussels thoroughly.

2. 2

   Cut onions, garlic, fennel and leek into fine strips.

3. 3

   Heat olive oil in a large pot, sauté vegetables for 5 minutes.

4. 4

   Add tomato paste and toast briefly.

5. 5

   Deglaze with white wine, add tomatoes, saffron and fish stock.

6. 6

   Simmer gently for 30 minutes.

7. 7

   Add firm-fleshed fish first and let steep for 5 minutes.

8. 8

   Add shrimp and mussels and cook another 5 minutes until mussels open.

9. 9

   Season with salt and pepper, sprinkle with parsley.

10. 10

    Serve with toasted baguette and rouille.