Light bouillabaisse with toast

Ingredients

For 1 serving

• Turbot100 g
• Red mullet80 g
• Mussels600 g
• Fennel100 g
• Canned peeled tomatoes150 g
• Leek50 g
• Saffronto taste
• Orange zest2 g
• Bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, fish,

In season: October – April

Method

1. Wash the leek and fennel, trim off the tough parts and slice them thinly. Scrub the mussels and pull off the beards; cut the turbot and red mullet into pieces of about 4 cm, removing the larger bones.
2. Heat the oil in a saucepan over medium-low heat and sweat the leek and fennel for 8 minutes, stirring, until soft and translucent without colouring.
3. Add the crushed peeled tomatoes, the saffron, the orange zest, enough water to cover the vegetables well and a pinch of salt; simmer for 15 minutes over medium-low heat, until the broth is flavourful and slightly reduced.
4. Add the turbot, red mullet and mussels, cover and cook for 8 minutes over low heat, without stirring so the fish doesn't break up, until the mussels have opened and the fish flakes. Discard any mussels that stay closed.
5. Meanwhile slice the bread and toast it in a pan or toaster for 2–3 minutes, until crisp.
6. Remove the orange zest, season with salt and black pepper and serve the soup piping hot with the toasts.