Bouillabaisse

Preparación

1. saltear10 min
   vegetables soft, not browned
   Cook onion and fennel in olive oil before adding garlic. Browning hard here makes the broth taste roasted rather than clean and maritime.
2. cocer a fuego lento25 min
   aromatic broth
   Add tomato, fish stock, saffron and salt and simmer gently so the aromatics infuse without reducing the broth to a salty concentrate.
3. cocer a fuego lento6 min
   fish nearly opaque
   Add firm fish first in large pieces. A hard boil shreds the fish and muddies the broth, so keep only a lively simmer.
4. cocer al vapor5 min
   mussels open and shrimp opaque
   Add mussels and shrimp, cover, and cook just until the shells open and shrimp turn opaque. Discard mussels that remain closed; lingering heat will finish the rest.