Traditional French Bouillabaisse with Fresh Seafood

Ingredients

• 1 pound fresh mussels, cleaned and debearded
• 1 pound clams, scrubbed
• 1 pound shrimp, peeled and deveined
• 1 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

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
2. 02
   Add the crushed fennel seeds and saffron threads to the pot, stirring for about 1 minute to release their aromas.
3. 03
   Pour in the white wine, increase the heat to medium-high, and bring to a boil to reduce the liquid by half.
4. 04
   Add the fish stock, chopped tomatoes, and orange zest. Return to a boil, then reduce the heat and simmer for 20 minutes.
5. 05
   Add the mussels and clams to the pot, cover, and cook until they start to open, about 5 minutes.
6. 06
   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. 07
   Discard any mussels or clams that have not opened. Taste the broth and season with salt and pepper as needed.
8. 08
   Serve the bouillabaisse in large bowls, garnished with chopped fresh parsley. Accompany with crusty bread for soaking up the flavorful broth.