Marseillaise Fish Stew (Bouillabaisse)

Servings: 10

Author:

Italian [/cuisines/italian/]

Fish & Seafood [/ingredients/fish-seafood/]

Instructions

1 Clean all the fish and cut into 5 cm sections on the bone; scrape and wash the
mussels.
2 Heat the oil in a large shallow pan, add the vegetables, herbs, garlic and all
the fish. Cover with a lid and sweat for 5 minutes, shaking occasionally.
3 Add the remainder of the ingredients, cover and allow to cook gently for 15
minutes.
4 Check the seasoning and the balance between the fish and the liquid. Remove one
shell and the beards from the mussels.
5 Serve in a soup tureen, accompanied by slices of French bread. It is the
tradition to sup most of the liquid as a soup and follow it with the fish as
main course, eaten from the same soup plate.