Bouillabaisse

Instructions

1. 1

   Clean and prepare the seafood: Debone and cut the white fish fillets into chunks, peel and devein the shrimp, and scrub the mussels.

2. 2

   Prepare the vegetables: Thinly slice the fennel and leeks, dice the tomatoes, mince the garlic, and peel and slice the potatoes.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the fennel, leeks, and garlic, and sauté until soft but not browned, about 5 minutes.

4. 4

   Stir in the tomatoes, saffron, thyme, and bay leaves. Cook for another 2 minutes.

5. 5

   Pour in the fish stock and bring to a simmer. Add the potatoes and simmer until they are almost tender, about 10 minutes.

6. 6

   Add the fish chunks and simmer for 5 minutes.

7. 7

   Add the shrimp and mussels, and cook until the mussels open and the shrimp is pink, about 5 minutes. Discard any mussels that do not open.

8. 8

   Season the bouillabaisse with salt, pepper, and orange zest. Simmer for another minute to combine the flavors.

9. 9

   Serve the bouillabaisse hot, with crusty bread on the side for dipping into the broth.