Traditional French Bouillabaisse with Fresh Seafood

Ingredients

• 1 pound fresh mussels cleaned and debearded
• 1 pound clams scrubbed
• 1/2 pound shrimp peeled and deveined
• 1/2 pound firm white fish cut into chunks
• 3 tablespoons olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 teaspoon fennel seeds crushed
• 1 pinch saffron threads
• 1 cup dry white wine
• 4 cups fish stock
• 2 large tomatoes chopped
• 1 teaspoon orange zest
• 1 bunch fresh parsley chopped
• to taste salt and pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
2. 2 Add the crushed fennel seeds and saffron threads to the pot, stirring for about 1 minute to release their aromas.
3. 3 Pour in the white wine, increase the heat to medium-high, and bring to a boil to reduce the liquid by half.
4. 4 Add the fish stock, chopped tomatoes, and orange zest. Return to a boil, then reduce the heat and simmer for 20 minutes.
5. 5 Add the mussels and clams to the pot, cover, and cook until they start to open, about 5 minutes.
6. 6 Add the shrimp and fish chunks, gently stirring them into the broth. Cover and simmer until the shrimp is pink and the fish is cooked through, about 5-7 minutes.
7. 7 Discard any mussels or clams that have not opened. Taste the broth and season with salt and pepper as needed.
8. 8 Serve the bouillabaisse in large bowls, garnished with chopped fresh parsley. Accompany with crusty bread for soaking up the flavorful broth.