French Bouillabaisse with Saffron

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 leek leek, sliced
• 1 fennel bulb fennel, sliced
• 2 cups tomatoes, diced
• 1 teaspoon saffron threads
• 1 teaspoon dried thyme
• 2 cups fish stock
• 1 cup dry white wine
• 1 pound white fish fillets, cut into chunks
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup fresh parsley, chopped
• 1 tablespoon lemon zest

Method

1. 01
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, sliced leek, and fennel. Sauté for about 5 minutes until the vegetables are softened.
2. 02
   Stir in the diced tomatoes, saffron threads, and dried thyme. Cook for another 2 minutes, allowing the flavors to meld.
3. 03
   Pour in the fish stock and white wine. Bring the mixture to a simmer and cook for about 10 minutes.
4. 04
   Add the chunks of white fish to the pot. Cover and cook for 5 minutes.
5. 05
   Add the shrimp and mussels. Cover the pot and cook for an additional 5-7 minutes, or until the mussels have opened and the shrimp are cooked through.
6. 06
   Season the bouillabaisse with salt and freshly ground black pepper to taste. Discard any mussels that have not opened.
7. 07
   Ladle the bouillabaisse into bowls. Garnish with chopped fresh parsley and lemon zest before serving.