Bouillabaisse

1.In a large pot, heat olive oil over medium heat. Add the onion, garlic, fennel, leek, and carrot. Cook until softened, about 5 minutes.

2.Add the fish heads and bones to the pot. Cook for 5 minutes, stirring occasionally.

3.Add the diced tomatoes, tomato paste, white wine, fish stock, bay leaf, saffron threads, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

4.While the broth is simmering, make the roux. In a small saucepan, heat the olive oil over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a golden brown color, about 5 minutes.

5.Slowly whisk the roux into the simmering broth, stirring until thickened.

6.Add the white fish, shellfish, squid, and shrimp to the pot. Cook for 10 minutes, or until the seafood is cooked through and tender.

7.Remove the bay leaf from the pot. Taste and adjust seasoning with salt and pepper, if needed.

8.Serve the bouillabaisse hot, garnished with fresh parsley, fresh basil, and slices of lemon. Serve with crusty French bread on the side.