How to make
Remove the tails and heads of the fish and make a broth with them along with 5 cups of water come to a boil. Soak the saffron in a little hot water and strain the fish broth.
Sauté the chopped onion, leeks and celery in the olive oil until soft. Add the chopped garlic, bay leaf, orange zest, dill seeds, peeled and chopped tomatoes, the saffron with the water and the fish broth.
Season the soup with salt and pepper. When it comes to a boil, reduce the heat and add in the wine. Simmer for 15 minutes. Add the cleaned mussels and after a bit the chopped shrimp and fish. After 8 minutes, remove the fish and mussels with a slotted spoon, distribute them in deep dishes.
Add the mastika and tomato paste to the soup and stir. Then after a little while, remove the French bouillabaisse fish soup from the heat and distribute it in the plates. Serve with a slice of baguette and sprinkled with chopped parsley.
