Fish bouillabaisse / french fish stew:
In a larger saucepan simmer until cooked:
2 l shellfish stock.
6 peeled tomatoes or one or two cans of tomatoes
1 glass dry white wine.
1 sliced onion.
½ cup tomato paste.
1 dozen anchovies.
Zest of one orange.
4 garlic cloves.
A little coriander to taste.
A little parsley to taste.
A little tarragon to taste.
10 saffron threads.
2 teabags of herbs.
And some of the following if desired:
10 to 15 new potatoes or smallish peeled potatoes.
1 small thinly sliced leek.
1 peeled and finely chopped carrot.
1 cup diced celery root or celery.
½ teaspoon of liquid smoke.
A little soy sauce.
A little worcestershire.
When cooked poach:
250 to 350 gm salmon.
150 gm of smallish shrimps.
