- 2 medium tomatoes
- ⅓ cup olive oil
- 1 teaspoon salt
- 1 yellow onion diced
- 1 leek diced
- 3 cloves garlic, chopped
- 1 sprig of fennel leaf
- 1 sprig of fresh thyme
- 1 bay leaf
- ¼ teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ¼ pound mussels, cleaned and debearded
- 4 cups water
- ½ teaspoon black pepper
- 1 pound sea bass, cut into 1-2 inch pieces
- ⅓ pound shrimp, peeled and deveined
- ⅛ teaspoon saffron threads
- In a large pot bring water to a boil. Cut the area that the stems were attached to the tomato. Using a slotted spoon carefully lower the tomatoes into the boiling water. When the skins around where you cut start to lift slightly, about 10-20 seconds, remove from the water. Let the tomatoes cool for 1-2 minutes, until you can handle them, and then remove the skins with your fingers, they should just pull away from the tomato. Then chop the tomato.
- In a large stockpot over medium heat add the olive oil, salt, onion, leeks, and tomatoes. Cook until the onion is starting to get translucent, about 5-8 minutes. Add the garlic and cook for 1 minute more.
- Turn the heat to high and add the fennel, thyme, bay leaf, lemon zest, lemon juice, mussels, and water. Bring to a boil until the oil and water combine, about 3-5 minutes.
- Reduce the heat to medium and add the pepper and sea bass. Cook for 10 minutes then add the shrimp. Cook for an additional 2 minutes until the sea bass is opaque and tender, but still firm, and the shrimp are pink.
- Remove from heat and add the saffron. Stir and serve with baguette bread.
Tomorrow: November is Tomato and Winter Squash Month. Tomorrow’s recipe will include Winter Squash.