Provençal Bouillabaisse

Instructions

1. 1

   Cut the white fish into large 2-inch chunks and refrigerate until ready to use. Keep all seafood cold.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

3. 3

   Add the fennel, onion, and leek. Sauté for 8-10 minutes until softened and translucent, stirring occasionally.

4. 4

   Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn.

5. 5

   Stir in the diced tomatoes and tomato paste. Cook for 5 minutes, allowing the tomatoes to break down.

6. 6

   Pour in the white wine and let it simmer for 3-4 minutes to reduce slightly and cook off the alcohol.

7. 7

   Add the fish stock, saffron threads, orange zest, bay leaves, and thyme sprigs. Bring to a boil.

8. 8

   Reduce heat to medium-low and simmer the broth for 20 minutes to develop the flavors. Season with salt and pepper.

9. 9

   Gently add the fish chunks to the simmering broth. Cook for 4-5 minutes without stirring too much to keep the fish intact.

10. 10

    Add the shrimp and mussels. Cover the pot and cook for 5-7 minutes until the shrimp are pink and the mussels have opened. Discard any mussels that don't open.

11. 11

    Remove from heat and discard the bay leaves and thyme sprigs. Stir in the fresh chopped parsley.

12. 12

    Ladle the bouillabaisse into wide, shallow bowls, ensuring each serving gets a variety of seafood.

13. 13

    Serve immediately with slices of crusty French bread and traditional rouille sauce on the side if desired.