Total time · 65 min
Marseille Bouillabaisse with Saffron
Fish and mussels gently cook in saffron broth with fennel and tomato.
- Prep
- 30 min
- Cook
- 35 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~76 kcal per serving partial estimate
- Ingredient value
- ~$14.61 partial estimate; 4 of 7 ingredients estimated
Ingredients
- 500 g Scorpionfish or white fish
- 250 g Mussels
- 1 bulb Fennel
- 300 g Tomatoes
- 1 l Fish stock
- 1 g Saffron
- 4 slices Country bread
Directions
- 15 min
Soften the fennel and tomatoes with saffron, then add stock and simmer.
- 39 min
Add the fish to the saffron stock; cook to 158 °F (70 °C), then add mussels, discarding any that remain closed.
- 11 min
Serve the broth and fish with toasted bread.