Ingredients

• 60 mls (0.25 cup) olive oil
• 1 onion
• 1 leek (white part only)
• 1 fennel bulb
• 3 garlic cloves
• 400 gms (0.89 lb) tomatoes
• 500 mls (2.08 cups) chicken stock
• 250 mls (1.04 cups) dry white wine
• 1 orange zest
• 1 tsp saffron threads
• 2 bay leaves
• 1 tsp thyme
• 500 gms (1.11 lbs) white fish filets (e.g., cod)
• 300 gms (0.67 lb) mussels
• 300 gms (0.67 lb) prawns
• 1 tsp salt
• 0.5 tsp black pepper
• 1 crusty baguette

Instructions

1. Chop the onion, leek, fennel, and garlic finely.
2. Heat olive oil in a large pot over medium heat. Add onion, leek, fennel, and garlic; sauté until softened, about 5 minutes.
3. Add chopped tomatoes, chicken stock, white wine, orange zest, saffron, bay leaves, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and let simmer uncovered for 20 minutes to let the flavors meld.
5. Cut the white fish into chunks. Clean the mussels and prawns.
6. Add the fish, mussels, and prawns to the pot. Cover and simmer until mussels open and fish is cooked, about 5-7 minutes.
7. Serve the Bouillabaisse hot with slices of crusty baguette.

Notes

• Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
• For an authentic experience, use fresh, local seafood if possible.
• Serve with a crusty baguette to soak up the broth.