Bouillabaisse

Ingredients

• 2 lbs firm white fish (such as monkfish, sea bass, and snapper), cut into 2-inch pieces
• 1 lb mussels, scrubbed and debearded
• 1 lb littleneck clams, scrubbed
• 1/2 lb large shrimp, shell-on
• 1/4 cup extra virgin olive oil
• 1 large fennel bulb, thinly sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 leek, white and light green parts, sliced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup dry white wine
• 6 cups fish stock or seafood broth
• 1 tsp saffron threads
• 1 strip orange zest (about 3 inches)
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Fresh parsley, chopped, for garnish
• Crusty French bread, for serving

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the fennel, onion, and leek, cooking until softened and fragrant, about 8 minutes. Add the garlic and cook for another minute.
2. Stir in the tomato paste and cook for 2 minutes, then add the diced tomatoes, white wine, fish stock, saffron, orange zest, bay leaf, thyme, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to develop flavors.
3. Add the firm white fish pieces to the broth, nestling them gently into the liquid. Cover and cook for 5 minutes.
4. Add the mussels, clams, and shrimp to the pot. Cover and cook for 8-10 minutes until the shellfish open and the shrimp are pink and cooked through. Discard any mussels or clams that do not open.
5. Remove the bay leaf and orange zest. Taste and adjust seasoning as needed.
6. Ladle the stew into large warmed bowls, ensuring each portion has a variety of seafood. Garnish with fresh parsley and serve immediately with crusty French bread and rouille on the side.