Bouillabaisse (Recipe)

Ingredients

900g (2lb) mixed fish (cod, squid, salmon, etc.)

454g (1lb) shellfish (prawns, mussels, scallops, etc.)

1.5 l(48fl oz) water or bottled clam juice

1 medium onion, sliced

1 carrot, sliced

1 stalk celery, chopped

1 bay leaf

Salt and freshly ground black pepper to taste

2 tbsp olive oil

2 cloves garlic, finely chopped

2 small leeks, trimmed and finely chopped

1 fresh fennel bulb, trimmed and cut into strips

4 tomatoes, peeled and chopped

3 strips orange peel, white pith removed

Good pinch of saffron threats

3 fresh thyme sprigs

Steps

1.  Clean and prepare the fish.  Remove the skin and bones and cut the fish into 50mm (2in) pieces, but save any trimmings.  (You can have your fish supplier do this step for you.)  It is not necessary to peel the shells from the prawns.

2.  In a large saucepan, combine the fish trimmings and bones, water (or clam juice), onion, carrot, celery and bay leaf.  Bring to just a simmer and season with salt and pepper.  Skin off any impurities that rise to the top, and simmer for 30 minutes.  Strain the stock into a large bowl, discarding the bones and vegetables; set aside.

3.  Add the oil to a large saucepan over medium heat.  Cook the garlic, leeks and fennel for about 5 minutes, until tender.  Add the tomatoes and cook for an additional 5 minutes.  Pour in the reserved fish stock and bring to a simmer.  Stir in the orange peel, saffron and thyme; bring to a simmer.  Add the mixed fish to the saucepan and simmer for about 8 minutes.  Then add the shellfish and cook for 5 minutes.  The mussels are cooked when the shells are completely opened.  Season with salt and pepper and serve.

From : Low-Carbo Cooking