Marseille bouillabaisse with mussels and shrimp for a spicy dinner

If you want your dinner to be truly special, choose light and healthy foods, such as seasonal vegetables, seafood, and fish. First of all, they are simple and quick to prepare, and this way you will definitely not overload your stomach a few hours before bedtime.

Today, FoodOboz editorial team shares the perfect option for a delicious and unusual dinner – a fish soup with mussels, shrimp, and sea bass, which will be hearty and light at the same time and take only 30 minutes to prepare.

Ingredients:

• Mussels - 300 g
• Tiger prawns - 300 g
• Sea bass fillet - 500 g
• Tomatoes - 1 kg
• Onions - 1 pc.
• White part of leek - 1 pc.
• Garlic - 2 cloves.
• Fennel - 1 pc.
• Parsley - 2 tbsp. 
• Orange zest - 1 tsp.
• Fresh thyme - 1 tbsp.
• Bay leaf - 2 pcs.
• Olive oil - 5 tbsp.
• Saffron - to taste

Method of preparation:

1. Wash the tomatoes, make a small incision on each, pour boiling water over them, and remove the peel.
2. Grate the orange zest, cut the onion into small cubes, leeks into rings, and chop the garlic, fennel, and parsley.
3. Heat the oil in a saucepan, add the two types of onions, fennel, garlic, and parsley, and fry for about 5-7 minutes.
4. Then add the tomatoes, zest, saffron, thyme, and bay leaf, cover with water, bring to a boil, and cook for 20-30 minutes.
5. Cut the sea bass fillet into small pieces and add it to the same pot, stir, and fry for about 5 minutes, then add the shrimp and mussels, and cook for about 10 minutes.
6. Then remove the fish and seafood, and strain the broth through a sieve.
7. Vegetables should remain in the pot, they do not need to be thrown away.
8. Pour the clean broth back into the pot with the vegetables, add the cooked fish and seafood again, add a little oil, and bring to a boil.

This soup is best served with garlic toast.