French Bouillabaisse

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and cook until translucent, about 5 minutes.

3. 3

   Add the minced garlic and cook for another minute.

4. 4

   Stir in the diced tomatoes, fish stock, white wine, saffron, thyme, salt, black pepper, and red pepper flakes.

5. 5

   Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

6. 6

   Add the chopped fennel and cook for another 5 minutes.

7. 7

   Add the white fish and cook for 5 minutes.

8. 8

   Add the shrimp and mussels, cover the pot, and cook until the mussels open and the shrimp are cooked through, about 5-7 minutes.

9. 9

   Discard any mussels that do not open.

10. 10

    Serve the bouillabaisse hot, garnished with additional fennel if desired.