Ingredients

• 60 mls (0.25 cup) olive oil
• 2 onion
• 1 leek
• 1 fennel bulb
• 4 garlic cloves
• 400 gms (0.89 lb) plum tomatoes
• 250 mls (1.04 cups) dry white wine
• 1 litre fish stock
• 0.5 tsp saffron threads
• 1 orange zest
• 1 tsp salt
• 0.5 tsp black pepper
• 1 bay leaf
• 0.5 tsp thyme
• 1 kg mixed fish (such as red snapper, sea bass, monkfish)
• 500 gms (1.11 lbs) shellfish (such as mussels, clams, prawns)
• 2 tbsps parsley

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions, leek, fennel, and garlic. Sauté until softened, about 10 minutes.
3. Stir in the chopped tomatoes and cook for another 5 minutes.
4. Add the dry white wine, fish stock, saffron threads, orange zest, salt, black pepper, bay leaf, and thyme. Bring to a boil.
5. Reduce heat and let the broth simmer for 20 minutes.
6. Add the fish pieces to the pot, cover and simmer gently for 10 minutes.
7. Add the shellfish and cook until they open up and are cooked through, about 5-7 minutes.
8. Discard any shellfish that remain closed.
9. Sprinkle with chopped parsley and serve hot.

Notes

• Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
• Serve with a crusty baguette and rouille sauce for an authentic experience.