Marseille-style fish stew with saffron, fennel and mixed seafood. Served with rouille and croutons.
Chef's Notes
Add seafood in stages based on cooking time — mussels last.
Scrubbed and debearded
Steeped in warm water for 15 min
Thinly sliced
Tinned, crushed
Fry fennel and onion in olive oil until softened. Add saffron, tomatoes and fish stock. Simmer for 20 minutes.
Add firm fish first, simmer 5 minutes. Add mussels, cover and cook until all have opened — discard any that remain closed.
Adjust seasoning with salt, pepper and a squeeze of lemon.
Ladle into warm bowls. Serve with rouille-spread croutons and extra rouille on the side.