Ladle into a bowl and garnish with fennel fronds. Using a small pot add 2 tablespoons salt and 4 cups water to a boil. Add 2 tablespoons of quality saffron and allow to steep for about 5 minutes. Add 3 halved fingerling potatoes to cook. Remove potatoes after 30 minutes, from saffron water and add to Bouillabaisse.
Using a small pot add 2 tablespoons salt and 4 cups water to a boil. Add 2 tablespoons of quality saffron and allow to steep for about 5 minutes. Add 3 halved fingerling potatoes to cook. Remove potatoes after 30 minutes, from saffron water and add to Bouillabaisse.
But most any will do. After the shellfish have been added to the Bouillabaisse and both the clams and mussels open, add your shrimp. The residual heat from the broth will gently cook your shrimp and give it a nice texture, but be sure to put a lid on the pot to keep the temperature locked.
Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes.