Traditional French Bouillabaisse with Toasted Baguette

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 leek white part only, sliced
• 1 fennel bulb fennel, sliced
• 1 large tomato, chopped
• 1 cup white wine
• 4 cups fish stock
• 1 teaspoon saffron threads
• 1 teaspoon orange zest
• 1 pound mussels, cleaned
• 1 pound white fish fillets, cut into chunks
• 1 pound shrimp, peeled and deveined
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt, to taste
• 1 teaspoon black pepper, freshly ground

• 1 loaf baguette, sliced
• 2 tablespoons olive oil

Method

1. 01
   Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced leek, and fennel. Sauté until the vegetables are soft, about 8 minutes.
2. 02
   Stir in the chopped tomato and cook for another 5 minutes until softened.
3. 03
   Pour in the white wine and let it simmer until reduced by half, about 5 minutes.
4. 04
   Add the fish stock, saffron threads, and orange zest. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
5. 05
   Add the mussels to the pot and cook for 5 minutes until they begin to open.
6. 06
   Gently add the fish fillets and shrimp to the pot. Cover and cook for about 5-7 minutes until the fish is cooked through and the shrimp are pink.
7. 07
   Season the stew with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.
8. 08
   For the toasted baguette, preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet and brush with olive oil. Toast in the oven for 8-10 minutes until golden and crispy.
9. 09
   Serve the bouillabaisse hot in bowls accompanied by the toasted baguette slices.