Ingredients
- 8 p/c Shrimps, whole
- 2 p/c Crab, cleaned and cut into half
- 4 p/c Mussels
- 8 p/c Clams
- 4 p/c Sea Bass 60 gr. each
- 4 p/c Whiting 60 gr. each
- 4 p/c John Dory 60 gr. each
- ½ cup Onion, chopped
- ½ cup White Leeks, finely cut
- 3 p/c glove Garlic, finely chopped
- 2 tablespoon Olive Oil
- 1 cup Tomato, peeled, seeded and cut into cubs
- 1 pack Saffron
- 1 Bay Leaf
- 1 spring of Thyme and Fennel Greens
- 1 table spoon Parsley, chopped
- Salt & Pepper
- Lt. Light Fish Broth
- Freshly baked Baguette
Directions
Slightly sauté the onion, leeks and garlic in the olive oil, add the saffron and the fish broth, bay leaf, thyme and fennel greens, bring it to boil and season with salt and pepper, add the fish and seafood to the broth and simmer for 5 minutes, skim the surface of the broth until clear, then add the tomatoes to the broth and continue to simmer for another 2 to 3 minutes until the fish and seafood are cooked, garnish with chopped parsley. This will serve for four people and you can add or cut the ingredients to suit the size of your group.
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