Bouillabaisse

INGREDIENTS

• 90 ml olive oil
• 1 onions, thinly sliced
• 1 leeks, sliced
• 1-1/2 tomatoes - peeled, seeded and chopped
• 2 cloves garlic, minced
• 1/2 sprig fennel leaf
• 1/2 sprig fresh thyme
• 1/2 bay leaf
• 1 g orange zest
• 170 g mussels, cleaned and debearded
• 1 liters boiling water
• salt and pepper to taste
• 1.1 kg sea bass
• 0.5 g saffron threads
• 170 g fresh shrimp, peeled and deveined

DIRECTIONS

1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately. with crusty bread

This little french dish is easy to make and your guesta will love it ,if your are lucky enough to be able to eat outside in the garden ,light some tea lights ,better still if you have some small lanterns hanging from the trees .light them up it really sets the seen.

Some chilled out soft music ,(classical is good if liked )but if not any of your favourite soft music will do just add good friends and family, what could be better !