Bouillabaisse - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, peeled and finely chopped
2 stalks celery, finely chopped
2 clove garlic, peeled and crushed
1/4 tsp fennel seeds
1/2 - 1 None birdseye chili, finely chopped
2 1/4 lbs tomatoes, peeled, seeded, chopped
1/4 tsp saffron threads
4 cups fish stock
1 1/3 lbs shrimp, peeled, deveined, tails intact
18 None mussels, scrubbed, beards removed
10.5 oz firm white fish fillets, cut into 1 inch cubes
3.5 oz calamari rings
None None Parsley, chopped, to serve
None None Crusty bread, to serve

Preparation

Heat the oil in a large saucepan over a medium heat. Cook the onion and celery for 5 mins, until softened. Add the garlic, fennel seeds and chili, stirring for 1 min, until fragrant.
Add the chopped tomato, saffron threads, fish stock and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 10 mins. Season to taste.
Add the seafood, cover and simmer for 5 mins, until the shrimp are pink and the mussels are open. Sprinkle with parsley and serve with crusty bread.