Name: Seafood Soup (Bouillabaisse)
Prep time: 30 min
Yield: 6
Cuisine: Francesa
Ingredients: 2 tablespoons olive oil; 1 cup onion, finely chopped; 1/2 cups celery; 3 cloves garlic; 1 tablespoon thyme; 500 grams fish bones; 1 cup white wine; 1 tablespoon black peppercorn; 1 pinch saffron; 1 cup leek, cut into julienne; 3 cups tomato, peeled and cut into cubes; 1 cup fennel, cut into julienne; 2 tablespoons fresh parsley, chopped; 1 kilo assorted fish, skinless and cut into cubes (sea bass, red snapper, sierra, etc.); 500 grams shrimp, peeled and deveined; 250 grams mussels; 250 grams clams; pepper, to taste

Preparation

30 mins

Medium

For the broth: In a large skillet, heat the olive oil. Add the onion and celery. Season with salt and pepper. Sauté for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, pepper, and thyme. Add the fish bones, water, and wine. Bring the liquid to a boil and then reduce to a simmer. Cook for 30 minutes.