Home-Style Bouillabaisse

Method

1. 01

   Step 1

   Discard cracked mussels and any open ones that do not close when tapped. Keep chilled.

2. 02

   Step 2

   Soften fennel and onion in oil for 10 minutes. Add garlic and fennel seeds for 1 minute.

3. 03

   Step 3

   Add wine, tomatoes, stock, saffron and orange zest. Simmer 20 minutes.

4. 04

   Step 4

   Add fish and simmer gently 5–8 minutes until it reaches 63°C. Add mussels, cover and cook 4–5 minutes until opened.

5. 05

   Step 5

   Discard any unopened mussels, remove orange zest and serve immediately.