Bouillabaisse

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 1 large leek
• 1 medium fennel bulb
• 4 cloves garlic
• 4 medium tomatoes
• 1 pinch saffron threads
• 4 cups fish stock
• 1 pound white fish fillets (like cod or haddock)
• 1 pound mussels
• 1 pound shrimp
• 2 leaves bay leaves
• 1 tablespoon fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup rouille (for serving)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion and leek; sauté for 5 minutes until softened.

3. 3

   Add chopped fennel and minced garlic; cook for another 3 minutes.

4. 4

   Stir in diced tomatoes and saffron; cook for 5 minutes to combine flavors.

5. 5

   Pour in fish stock and add bay leaves, salt, and black pepper; bring to a simmer.

6. 6

   Add white fish fillets, mussels, and shrimp; cover and cook for 10 minutes.

7. 7

   Check mussels; discard any that do not open. Cook for an additional 5 minutes if needed.

8. 8

   Remove bay leaves and stir in chopped parsley before serving.

9. 9

   Serve hot with a dollop of rouille on top.