A Seafood Soiree'
Bouillabaisse with Saffron ~ Super Soups
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
Recipes vary from family to family in Marseille, and local restaurants dispute which versions are the most authentic.
In Marseille, it's rarely made for fewer than ten persons; the more people who share the meal, and the more varieties of seafood that are included, the better.
We believe the essential elements of a true dish are the freshness of the fish, the excellence of the olive oil, and a truly great saffron.
Needless to say this is one of our faves, because we sooooooooo love seafood!
And of course, low fat.
Prep. Time: 20 minutes.
Cooking Time: 30 minutes
2 Tbs. extra virgin olive or macadamia oil.
1 onion, diced.
2 celery stalks, chopped.
2 lbs. fresh or canned peeled tomatoes.
1/3 c. and 3 Tbsp. dry white wine.
1 c. water.
1 bay leaf.
1 lemon, sliced and rind grated.
1 lb. fresh mussels, washed and scrubbed.
1 lb. firm white fish like cod or tilapia, cut into large cubes.
1/2 lb. prawns, de-veined and tails intact.
1/8 tsp. black pepper, freshly ground, to taste.
1/2 bunches fresh parsley leaves.
1/4 tsp. saffron.
In a large saucepan heat oil over a moderate heat; sauté onion and celery for 5 minutes.
Add tomatoes and juice, wine, water, bay leaf, saffron and lemon rind.
Simmer for 15-20 minutes.
Add mussels and fish.
Cover and simmer 2-3 minutes.
Add prawns and cook for a couple minutes more until prawns are pink and mussels have opened.
Remove from heat, season with fresh cracked pepper.
Garnish with sliced lemons and parsley leaves.
Serve with an Italian crusty bread.
This dish is naturally low fat and just...
Mmmmmm, Mmmmmmmm, GOOD!
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