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In America people think that French food is fancy, but to me it is about quality and freshness.  It is also about the beauty and nature of my country.  Fresh vegetables from the fields and fresh fish from the seas.  I love to cook food that reminds me of home,  food that takes time and needs love to make it delicious.  Here I share my favorite recipe from home, Bouillabaisse..... I hope you take the time to cook and enjoy it!  Vive La France... oh, and if you like wine, a nice cold white wine from France will make this dish sing.

 

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2 tbsp of olive oil and 2 finely chopped onions, and fennel

Crush garlic, 2 cloves

1 full tbsp of tomato puree

of dry white wine

750ml of fish stock

6 large tomatoes, skinned and chopped

Pinch of saffron & Shredded Basil

I small orange (zest and juice)

1kg of mussels (cleaned)

350g of Cod and two filets of sea bass

200g of crayfish (without shells)

Salt and Pepper

 

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  1. Heat the oil in a large, deep saucepan. Add the onion and fennel and cook for 5 minutes. Add the garlic and tomato purée and stir for half a minute. Add the wine, stock and tomatoes. Bring up to the boil, add the saffron, basil and orange. Cover and simmer for 10 minutes.

  2. Add the mussels, turn in the pan and cover with a lid. Boil for about 4 minutes, or until all of the mussels have opened. Throw away any that have not opened. Take the pan off the heat. 

  3. Carefully take out the cooked mussels. Remove the mussels from their shells and place in a small bowl. Throw away the basil stalks.

  4. Blend the soup until completely smooth, transfer to a saucepan and simmer uncovered for 10 minutes to reduce.

  5. Season with salt and pepper and add the juice from half the orange. Add the cod and seabass, cover and gently simmer for 3–4 minutes, then return the cooked mussels, reserved mussels in shells and the crayfish tails and heat for another 2–3 minutes, or until piping hot and all of the fish is cooked.