Bouillabaisse for a Weeknight

A quick Marseille-style fish soup with fennel, orange zest and saffron, with garlic toasts on the side.

Ingredients

For 4 servings.

• 1 1/2 lb cod fillets, in chunks
• 1 lb mussels, scrubbed
• 4 tbsp olive oil
• 1 yellow onion, diced
• 1 fennel bulb, thinly sliced
• 3 cloves garlic, minced
• 1 pinch saffron threads
• 1 orange
• 1 (14.5 oz) can diced tomatoes
• 4 cups water
• 1/2 cup dry white wine
• 1 russet potato, diced
• 1/2 baguette
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Warm 3 tbsp of the oil in a large pot and cook the onion and fennel for 8 minutes. Add two-thirds of the garlic and the saffron for a minute.
2. Add a strip of orange zest, the tomatoes, water, wine, potato, salt and pepper and simmer for 15 minutes, until the potato is tender.
3. Add the cod and simmer gently for 4 minutes, then the mussels. Cover and cook for 5 minutes, until they open (discard any that stay shut).
4. Toast slices of the baguette, brush with the last of the oil and rub with the rest of the garlic. Serve with the soup.

Diets and allergens

Nutrition per serving

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