INGREDIENTS

INSTRUCTIONS

In a large saucepan, sweat all the vegetables (except the potatoes),
herbs and spices in the olive oil for 5 minutes. Add the wine and
reduce by half.
Layer the potatoes on top of the vegetables and scatter the fish on
top. Add enough water to just cover and bring to the boil for 2
minutes. Skim.
Cook just under simmering point for 30 minutes or until the potatoes
are tender. Add the mussels, raise the heat a little and cook for 4
minutes or until they are open. Discard any unopened shells.
Place the cooking pot on the table for everyone to help themselves.
Accompany with some aïoli mixed with a little chilli, and croutons
made from French bread brushed with olive oil and garlic and crisped
in the oven.
Converted by MC_Buster.
NOTES : This is one of the greatest of all French dishes,
traditionally made with a mixture of small Mediterranean rockfish
that the Marseilles fishermen find in the bottom of their nets. Here
I have used larger fish but you can make this recipe with good
results using almost any firm-fleshed fish.
Converted by MM_Buster v2.0l.

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