Soup

Bouillabaisse

Marseille fish stew scented with saffron and fennel and filled with sea fish, mussels, and shrimp.

What you’ll need

• mixed firm sea fish: 1200 g
• mussels: 600 g
• shrimp: 500 g
• tomatoes: 700 g
• fish stock: 1600 ml
• white wine: 250 ml
• saffron: 0.3 g
• fennel: 250 g
• onion: 250 g
• leek: 200 g
• garlic: 25 g
• olive oil: 60 ml
• orange zest: 10 g
• salt: 14 g
• black pepper: 4 g

How to make it

1. Cut the fish into large pieces of even thickness. Scrub the mussels and discard cracked ones or those that do not close when tapped; peel the shrimp, leaving tails on. Thinly slice the onion, leek, fennel, and garlic.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.