Bouillabaisse

Ingredients(for 1 large bowl (with broth and seafood))

• 1 tablespoon Olive oil (extra-virgin)
• 1 small Leek (white part only, thinly sliced)
• 1/2 Fennel bulb (thinly sliced)
• 2 Garlic cloves (minced)
• 2 medium Tomatoes (peeled and chopped)
• 1 teaspoon Orange zest (finely grated)
• 1/4 teaspoon Saffron threads (steeped in 2 tbsp hot water)
• 1/2 cup Dry white wine (optional) - optional
• 3 cups Fish stock (unsalted, homemade or low-sodium)
• 200g Mixed firm white fish (cod, monkfish, or sea bass, cut into chunks)
• 100g Mussels (scrubbed and debearded)
• 100g Shrimp (peeled and deveined)
• 1 Bay leaf
• 1 sprig Fresh thyme
• to taste Salt and black pepper

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add the sliced leek and fennel, sautéing until they are soft and fragrant, about 3-4 minutes.

   4 minutes

   Ensure the vegetables do not brown for the best flavor.

2. 2

   Add the minced garlic and chopped tomatoes. Cook for another 2-3 minutes until tomatoes begin to break down.

   3 minutes

   Stir frequently so the garlic doesn’t burn.

3. 3

   Pour in the white wine (if using), scraping any bits from the bottom. Let it reduce for 2 minutes.

   2 minutes

   For extra depth, don’t skip the wine—alcohol cooks off but leaves flavor.

4. 4

   Add the orange zest, saffron with its soaking water, bay leaf, and thyme. Stir to combine.

   1 minute

   Saffron adds authentic color and aroma; use sparingly.