Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
12
Ingredients
Directions
Gather the ingredients.
Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
Heat olive oil in a large saucepan; add onions, leeks, chopped tomatoes, and garlic. Cook and stir over low heat until vegetables have softened, about 3 to 5 minutes.
Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
Stir in fennel, thyme, bay leaf, and orange zest. Add mussels, shrimp, and boiling water; stir to combine. Season to taste with salt and black pepper. Increase the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
Add seabass and reduce the heat to medium. Continue cooking until fish is opaque and tender, but still firm, about 12 to 15 minutes. Fish should not be falling apart.
Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.
Jacob Fox / Food Stylist: Sammy Mila / Prop Stylist: Gabriel Greco
Nutrition Facts (per serving)
| 365 | Calories |
| 18g | Fat |
| 6g | Carbs |
| 43g | Protein |
