- 500 g white fish (such as pollock, hake or coley)
- 200 g mussels
- olive oil
- 3 cloves of garlic
- 1 stick of celery
- 2 carrots
- 1 large onion
- a good pinch of saffron
- 1 tin of tomatoes
- Pour some olive oil in the pan and heat well.
- Chop and add three cloves of garlic along with celery, carrots and onions, chopped finely.
- When vegetables are chopped this finely in France, they’re called a mirepois, and that’s the basis of many very tasty sauces.
- We want all this to sweat together. Throw in some thyme and some rosemary. Let the vegetables cook gently for about 15 or 20 minutes until they are really soft. So you can see this is reduced really, really far down.
- Add a good pinch of saffron, a very important ingredient of a real bouillabaisse and give it all a good stir. It smells lovely already, so fragrant.
- When the vegetables are nice and soft, we are going to deglaze with a little white wine. And then carefully pour this into a saucepan, and that goes back on the heat and in goes about four or five ladles of fish stock and a tin tomatoes.
- That’s going to simmer on a low heat for about 40 minutes and then we’ll put the fish in at the end. I’m keeping it simple with just some white fish and mussels.
- Make sure you de-beard the mussels and discard any that don't open.
- And that's about it: just let it simmer for about three minutes until the mussels open and the fish is poached.