Ingredients

• 240 mls (1 cup) olive oil
• 2 onion, chopped
• 2 leeks, white and light green parts only, sliced
• 1 fennel bulb, thinly sliced
• 4 garlic cloves, minced
• 3 ripe tomatoes, chopped
• 1 tsp saffron threads
• 1 tsp dried thyme
• 1 tsp dried orange peel
• 2 bay leaves
• 240 mls (1 cup) dry white wine
• 960 mls (4 cups) fish stock or water
• 450 gms (1 lb) fresh mussels, scrubbed and debearded
• 450 gms (1 lb) medium shrimp, shelled and deveined
• 675 gms (1.5 lbs) firm white fish fillets, cut into chunks (such as cod, halibut, or sea bass)
• 240 mls (1 cup) fresh parsley, chopped
• to taste salt
• to taste black pepper

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the chopped onions, sliced leeks, and thinly sliced fennel. Cook until softened, about 10 minutes.
3. Stir in the minced garlic and chopped tomatoes, and cook for an additional 5 minutes.
4. Stir in the saffron threads, dried thyme, dried orange peel, and bay leaves. Cook for 2 minutes to release the flavors.
5. Pour in the dry white wine and bring to a simmer. Cook for 5 minutes to reduce slightly.
6. Add the fish stock or water and bring to a boil. Reduce the heat and let it simmer for 20 minutes.
7. Add the mussels and cook for 5 minutes, until they start to open.
8. Stir in the shrimp, fish chunks, salt, and black pepper. Simmer for an additional 5 to 7 minutes, until the seafood is just cooked.
9. Remove the bay leaves and discard.
10. Ladle the bouillabaisse into bowls, garnish with chopped fresh parsley, and serve with crusty bread and rouille on the side.

Notes

• Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
• The dish is typically served with a side of rouille, a garlic-saffron mayonnaise, and crusty bread.