1/5 teaspoon olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes, peeled, seeded and chopped
4 cloves garlic, minced
1 sprig of fennel leaf
1 sprig of fresh thyme
1 bay leaf
1 teaspoon orange zest
3/4 lb. mussels, cleaned
12 cups boiling water
4 lb. of sea bass
1 pinch of Safinter saffron threads
3/4 lb. fresh shrimp, peeled and deveined
Salt and pepper to taste
Heat the olive oil in a large saucepan and add the onions, leeks, chopped tomatoes and garlic.
Cook and stir over a low heat until all vegetables are soft.
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 three minutes to allow the oil and water to combine.
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.
Taste the bouillabaisse and adjust the seasoning.
Stir in the Safinter saffron and then pour soup into a warmed tureen or soup dishes.