Bouillabaisse

Instructions

1. 1

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

2. 2

   Prepare the vegetables: Thinly slice the fennel and leek, peel and cut the potatoes into chunks, and dice the tomatoes. Mince the garlic cloves.

3. 3

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

4. 4

   Add the diced tomatoes, potatoes, saffron, thyme, orange zest, salt, and pepper to the pot. Stir to combine.

5. 5

   Pour in the fish stock and bring the mixture to a simmer. Cook for about 20 minutes, or until the potatoes are tender.

6. 6

   Add the white fish chunks and shrimp to the pot. Simmer for an additional 5 minutes.

7. 7

   Finally, add the mussels and cover the pot. Cook for 5 more minutes, or until the mussels have opened (discard any that do not open).

8. 8

   Taste and adjust the seasoning with more salt and pepper if needed.

9. 9

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