Quick N Easy Bouillabaisse For Two Recipes

Steps:

• Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
• Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
• Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
• Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediately.

Steps:

• Cut lobster tail in half lengthwise, leaving shell intact, then cut into 1-inch pieces (still with shell on).
• Scrub mussels, remove beard.
• Shell and devein shrimp, leaving tails intact.
• Combine water and wine in pan, bring to a boil, add seafood, cover, simmer 5 minutes, drain, reserve 1 cup of the stock.
• Heat oil in pan, add garlic and onion cook, stirring until onion is soft.
• Add reserved stock, undrained crushed tomatoes, tomato paste, sauces, sugar and saffron to pan.
• Bring to a boil, cover, reduce heat, simmer 5 minutes , add seafood, heat through gently, serve immediately in bowls, sprinkled with parsley.

Steps:

• 1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
• 2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
• 3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
• 4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
• 5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
• 6. Add any crabmeat.
• 7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
• 8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.