In a deep saucepan, melt the butter and sauté the onion, the fennel or celery, the red or green bell pepper, the carrots and garlic.
Add the parsley and the other fresh herbs.
Cook for 3 minutes.
Pour in the white wine.
Bring to a boil and reduce until only 1/4 cup (60 ml) of liquid is left, around 3 minutes.
Add the clam juice, the tomatoes and the tomato paste.
Season with salt and pepper.
Cook for 5 to 8 minutes until the vegetables are semi-cooked.
Discard the mussels that are open before cooking, if needed.
Add the fish, the shrimp and the mussels to the saucepan, cover and continue cooking for 4 to 5 minutes.
Remove the unopened mussels.
Dilute the corn starch in the cream.
Add the heated cream mixture to the bouillabaisse and cook until thickened.
Garnish with orange zest before serving.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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