French in a Flash: Chilean Sea Bass with Bouillabaisse Broth

20090124bouillabaisse1

Course Main Dishes

Ingredients in this Recipe

1 bay leaf
1 can (14.5 ounces) petite diced tomatoes, drained
1 clove garlic, sliced
1 cup mayonnaise
1 dozen mussels
1 dozen rock shrimps, peeled and deveined
1 small onion, thinly sliced
1 tablespoon of olive oil, plus more for sautéing the fish
1 teaspoon saffron
1/2 cup white wine
1/2 fennel bulb, thinly sliced, with fronds reserved for garnish
2 1/2 cups fish stock
4 fillets (4 to 6 ounce) Chilean sea bass
For the Rouille with Baguette Toasts
Salt and pepper
Zest and juice of 1/2 lemon

Recipe Preparation

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