Bouillabaisse

Ingredients

• 3 lbs mixed firm white fish (monkfish, snapper, sea bass)
• 1 lb mussels, scrubbed
• 1/2 lb shrimp, shell-on
• 1 fennel bulb, sliced
• 1 onion, sliced
• 4 tomatoes, chopped
• 4 cloves garlic
• 1 pinch saffron threads
• Zest of 1 orange
• 6 cups fish stock
• 1/4 cup olive oil
• Rouille and toasted bread, for serving

Instructions

1. 1Sauté fennel and onion in olive oil until softened.
2. 2Add garlic, tomatoes, saffron, and orange zest, and cook 5 minutes.
3. 3Pour in fish stock and simmer 20 minutes to build the broth.
4. 4Add the firmest fish first and simmer a few minutes.
5. 5Add remaining fish, shrimp, and mussels, and simmer until fish is cooked and mussels open.
6. 6Discard any unopened mussels and season the broth to taste.
7. 7Serve broth and seafood with rouille-spread toasted bread.

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