Recipe for Fish Bouillabaisse 
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Yield:
4
Ingredients:
Amount Ingredient
1 tsp saffron threads
1 cup white wine
Grated zest and juice of 1 orange
1 lrg onion chopped
2 x garlic cloves minced
2 tbl olive oil
2 x celery ribs chopped
1 tsp ground fennel seed
1 tsp dried basil
1/2 tsp thyme
1 x bay leaf
12 x ripe plum tomatoes skinned, seeded,
and chopped
3 cup Quick Fish Stock (see recipe)
Salt to taste
Freshly-ground black pepper to taste
1 lb fatty fish fillet (tuna, salmon, bluefish, mackerel, etc.) skinned, and
cut into chunks
1/2 lb lean fish fillet (cod, haddock, snapper, bass, etc.) skinned, and
cut into chunks
Instructions:
Instructions: In small bowl, mix saffron, wine, orange zest and juice; set aside.

In soup pot, saute onion and garlic in oil to barely soft. Add celery; cook one minute. Stir in fennel seed, basil, thyme and bay leaf. Add reserved wine mixture; bring to a boil for two minutes. Add tomatoes and fish stock. Return to a boil; reduce to a simmer for 10 minutes. Season with salt and pepper.

Add fatty fish; simmer one minute. Add lean fish; simmer four minutes more. Stir in parsley; simmer one minute more.

This recipe yields 4 to 6 servings.

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