Provencal bouillabaisse soup

Name: Provencal bouillabaisse soup
Prep time: 55 min
Cook time: 50 min
Yield: 6
Cuisine: Québécoise
Ingredients: 10 cups fish broth from the market, smoking hot; 1 tablespoon safran; 1 bay leave; 1/4 cup olive oil; 4 garlic cloves, finely chopped; 2 cups white potatoes, peeled and diced; 2 celery sticks, sliced; 2 leeks, white part only, finely sliced; 1 big fennel bulb, cut in 4 and heart removed, sliced (keep leaves for decorating); 1/2 yellow onion, finely chopped; 1/4 cup pastis (Pernod); 2 tablespoons tomato paste; Juice and zeste from 1/2 orange; 2 thyme sprigs; 500g white fish mix (haddock/cod/tilapia), cut in big chunks; 400g huge raw shrimps, peeled and tailed removed, size 16-20; 3 big tomatoes seeded, cut in big cubes; 2 lb fresh mussels, cleaned; 1/2 cup water; 1/4 cup white wine; Salt and ground pepper

Preparation 55 min
Cooking 50 min
Servings 6
Freezing Absolutely

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Ingredients

10 cups fish broth from the market, smoking hot
1 tablespoon safran
1 bay leave
1/4 cup olive oil
4 garlic cloves, finely chopped
2 cups white potatoes, peeled and diced
2 celery sticks, sliced
2 leeks, white part only, finely sliced
1 big fennel bulb, cut in 4 and heart removed, sliced (keep leaves for decorating)
1/2 yellow onion, finely chopped
1/4 cup pastis (Pernod)
2 tablespoons tomato paste
Juice and zeste from 1/2 orange
2 thyme sprigs
500g white fish mix (haddock/cod/tilapia), cut in big chunks
400g huge raw shrimps, peeled and tailed removed, size 16-20
3 big tomatoes seeded, cut in big cubes
2 lb fresh mussels, cleaned
1/2 cup water
1/4 cup white wine
Salt and ground pepper

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Preparation

Pour the fish broth in a big bowl then add safran and bay leave. Stir and set aside.
In a big pan at medium heat, add olive oil followed by garlic, potatoes, celery, leeks, fennel and onion. Generously season with salt and pepper then stir well. Cook for 8 minutes, while stirring often, to caramelize the vegetables. Add oil if needed.
Add the pastis and tomato paste then stir well. Continue cooking for 2 minutes.
Add the fish broth, juice and orange zest, thyme, season with salt and pepper then stir well. Bring to a boil, reduce at low heat and cover. Let simmer for 30 minutes while stirring from times to times.
Add the fish and shrimps then stir. Cook for 3-4 minutes until the fish is cooked! Remove from heat and add the tomatoes.
In a big skillet at medium-high heat, add the mussels with the water and wine. Season with salt and pepper, stir then cook for about 5 minutes or until all mussels are opened! Drain off juice. Split soup into bowl, place some mussels on top then garnish with fennel leaves!