This was a lovely soup. The saffron and orange peel give the broth a pungent kick, but there weren't nearly enough mushrooms in the original recipe, so the following day I sauteed and added more. To give the mushrooms more flavor I sauteed them separately with garlic, tamari, and worcestershire (worcestershire sauce is amazing!).
(adapted from Rachel Carr)
For the saffron sea vegetable broth:
2 qt veg stock or water
1/2 teaspoon saffron
2 large Kombu leaves
1 large piece of orange peel
2 bay leaves & 12 stems thyme
For the mushroom seafood:
4 cloves garlic minced
5 c sliced shiitakes or other mushrooms
1 tsp worcestershire sauce (optional)
For the bouillabaise:
4 cloves sliced garlic
1 large onion
1 bulb sliced fennel
1 cup white wine
2 cups chopped red potato (I used rice instead)
2 cups chopped tomatoes
Broth: Bring to a boil, simmer 10 minutes and strain.
Mushrooms: Sautee garlic and mushrooms in olive oil until juicy; finish with tamari and worcestershire. Set aside.Soup: Sauté onions, fennel and garlic in olive oil. Deglaze with 1 cup white wine and reduce in half
Add broth, potato (or rice) and bring up to a simmer until potato is tender (about 15 minutes) and then finish with tomato and mushrooms.