Bouillabaisse (Mediterranean Fish Soup)

Course Main Dishes

Ingredients in this Recipe

1 cup water
1 fennel stalk, 6 inches long
1 fresh bay leaf or 1/2 dried leaf
1 fresh or dried orange zest strip, 2 inches long and 1 inch wide
1 lb. mussels, scrubbed and debearded
1 lb. small crabs
1 Tbs. dried bread crumbs
1 Tbs. minced fresh flat leaf parsley
1 yellow onion, chopped
1/2 cup extra virgin olive oil
1/2 tsp. freshly ground pepper
1/2 tsp. salt
1/4 tsp. saffron threads
2 cups dry white wine
2 dried cayenne or other dried red chilies, seeded
2 egg yolks
2 fresh thyme sprigs
2 lb. firm fleshed fish steaks or fillets, such as monkfish, halibut or cod, cut into 1, 1/2 inch chunks
2 lb. tender fleshed whole fish, such as red snapper, ocean perch or rockfish, cleaned and left whole if small or cut into 1 1/2 inch chunks or filleted if large
2 leeks, white portion only, chopped and rinsed well
2 tomatoes, peeled and coarsely chopped
4 garlic cloves
5 potatoes, about 1 1/2 lb. total, peeled and cut into slices 1/2 inch thick

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