Bouillabaisse

Method

1. 1 Sauté onions, leeks, dill, and garlic in olive oil for 8 minutes until softened and fragrant.
2. 2 Add tomatoes and saffron pistils, stir for 5 minutes, then add water and bring to a boil.
3. 3 Simmer the fish bones and heads in the broth for 25 minutes, then strain to obtain a clear liquid.
4. 4 Add the potatoes and cook for 12 minutes, then add the fish fillets and cook for 8 minutes.
5. 5 Add the shrimp and mussels, and cook for another 5 minutes until the mussels open their shells.
6. 6 Serve the broth and fish separately, along with garlic-toasted bread.

With an appliance

• Oven 1 hr 56 min

  Replace step 4: after the potatoes are almost tender, arrange the fish in a covered pot and set to 175 degrees for 9 minutes; the cooking time is almost the same as on the stovetop, but the fillets will cook evenly, retain their shape, and do not need to be turned. Shrimp and mussels from step 5 will be added later for 5 minutes.