Bouillabaisse: A Taste of the Sea

1Heat the olive oil (2 tablespoons) in a large, heavy-bottomed pot over medium heat.

2Add the chopped onion (1 large), sliced leeks (2), and minced garlic (4 cloves) to the pot. Sauté until the vegetables are soft and translucent, about 5 minutes.

3Stir in the sliced fennel and chopped tomato (1 large). Cook for another 5 minutes until the tomato (1 large) begins to break down.

4Add the saffron threads (1 teaspoon), bay leaf (1), dried thyme (1 teaspoon), and orange zest (1 teaspoon) to the pot. Stir to combine the flavors.

5Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.

6Add the fish stock (4 cups) to the pot and bring to a gentle simmer. Let it cook for 15 minutes to develop the flavors.

7Increase the heat to medium-high and add the mussels (1 pound) and clams (1 pound) to the pot. Cover and cook for 5 minutes, or until the shells have opened.

8Reduce the heat to medium and add the white fish fillets and shrimp (½ pound). Simmer gently for another 5 minutes until the fish is cooked through and the shrimp (½ pound) are pink and opaque.

9Season the stew with salt and pepper to taste. Remove the bay leaf (1) before serving.

10Ladle the bouillabaisse into bowls and garnish with chopped fresh parsley (¼ cup).

11Serve with slices of toasted baguette (1) and a dollop of rouille sauce on the side, if desired.