Bouillabaisse

Step 1

Heat the olive oil in a large pot over medium heat and cook the onion and fennel for 6 minutes, until softened.

Step 2

Stir in the garlic and cook for 30 seconds, until fragrant.

Step 3

Add the diced tomatoes and saffron threads and cook for 3 minutes, until the tomatoes begin to break down.

Step 4

Pour in the fish stock, season with salt and pepper, and bring to a simmer. Simmer for 10 minutes to let the flavors meld.

Step 5

Add the white fish chunks and shrimp, and simmer for 4 minutes, until the fish is opaque and the shrimp turns pink.

Step 6

Add the mussels, cover, and cook for 5 minutes, until the mussel shells open; discard any that do not open.

Step 7

Ladle the bouillabaisse into bowls, making sure each serving gets a mix of fish, shrimp, and mussels, and serve hot with crusty bread.