1 kg of mussels
1 kg of fish cut into 5 cm pieces (such as cod)
2 days' worth of seafood
squid
1/2 cup of olive oil
1 large clove of garlic, peeled and minced
1 tablespoon of thyme
1/2 teaspoon of saffron
2 bay leaves
1 spoonful of salt
a pinch of pepper
1 medium onion, chopped
1 head of garlic, cut into pieces
6 tomatoes, cored and chopped
1 cup of dry white wine
chopped parsley
toasted French bread cubes
1 kg of mussels
1 kg of fish cut into 5 cm pieces (such as cod)
2 days' worth of seafood
squid
1/2 cup of olive oil
1 large clove of garlic, peeled and minced
1 tablespoon of thyme
1/2 teaspoon of saffron
2 bay leaves
1 spoonful of salt
a pinch of pepper
1 medium onion, chopped
1 head of garlic, cut into pieces
6 tomatoes, cored and chopped
1 cup of dry white wine
chopped parsley
toasted French bread cubes
Clean the mussels
Remove the bones from the fish
Place the bones in 4 cups of boiling water, cover and cook for 10 minutes
Cool and reserve the broth
In a larger pot, heat the olive oil
While this is happening, mix together the garlic, thyme, saffron, bay leaves, salt, pepper, onion, and garlic pieces in a small bowl
In the pot with the olive oil, layer the fish, mussels, squid, seafood, tomatoes, and wine, sprinkling each layer with the garlic mixture and a little bit of wine
Let it simmer slowly for 10 minutes, stirring occasionally with a spoon
Add the reserved fish broth and let it simmer uncovered for about 20 minutes, until all the ingredients are cooked through
Serve the bouillabaisse with parsley sprinkled on top
Garnish with toasted French bread cubes
Guests dip these bread cubes into their soup bowls.
