Ingredients

• 240 mls (1 cup) olive oil
• 1 onion, finely chopped
• 1 leek, white part only, thinly sliced
• 1 fennel bulb, thinly sliced
• 4 garlic, minced cloves
• 4 tomatoes, peeled, seeded and chopped
• 1 orange zest
• 1 saffron threads, pinch
• 240 mls (1 cup) dry white wine
• 1440 mls (6 cups) fish stock
• 1 salt, to taste
• 1 freshly ground black pepper, to taste
• 900 gms (2 lbs) firm white fish (such as sea bass, halibut, or cod), cut into large chunks
• 450 gms (1 lb) mussels, scrubbed and debearded
• 450 gms (1 lb) clams, scrubbed
• 450 gms (1 lb) shrimp, peeled and deveined
• 240 mls (1 cup) parsley, chopped (for garnish)
• 1 baguette, sliced and toasted (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, leek, and fennel. Sauté until softened, about 10 minutes.
2. Add the minced garlic and sauté for another 2 minutes.
3. Stir in the chopped tomatoes, orange zest, and saffron threads. Cook for about 5 minutes until the tomatoes begin to break down.
4. Pour in the dry white wine and bring to a boil. Let it simmer for about 5 minutes until reduced by half.
5. Add the fish stock and season with salt and freshly ground black pepper. Bring to a boil and then reduce the heat to a simmer. Let it cook for about 20 minutes to allow the flavors to meld together.
6. Add the chunks of white fish to the pot and let it simmer for about 5 minutes.
7. Add the mussels, clams, and shrimp to the pot. Cover and cook for about 5 to 7 minutes until the shellfish open and the shrimp are opaque.
8. Discard any shellfish that do not open.
9. Ladle the bouillabaisse into bowls, garnish with chopped parsley, and serve with toasted baguette slices.

Notes

• Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
• The key to an authentic bouillabaisse is the use of various types of fresh fish and seafood.