- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 1 leek, thinly sliced
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 teaspoon saffron threads
- 1 bay leaf
- 1 can (14 oz) diced tomatoes
- 4 cups fish or seafood stock
- 1 cup dry white wine
- 1 pound white fish fillets, such as cod or halibut, cut into chunks
- 1 pound shellfish (mussels, clams, or both), cleaned and debearded
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread for serving
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, sliced fennel, leek, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the saffron threads and bay leaf, cook for another minute until fragrant.
4. Add the diced tomatoes, fish or seafood stock, and white wine to the pot. Stir to combine.
5. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
6. Season the white fish fillets, shellfish, and shrimp with salt and pepper.
7. Gently add the fish fillets, shellfish, and shrimp to the pot, making sure they are submerged in the liquid.
8. Cover the pot and cook for another 5-10 minutes, or until the fish is cooked through and the shellfish have opened.
9. Discard any shellfish that did not open.
10. Taste the broth and adjust the seasoning with salt and pepper if needed.
11. Ladle the bouillabaisse into bowls, garnish with fresh parsley, and serve with crusty bread on the side.
Enjoy your delicious and comforting bouillabaisse seafood stew!