Ingredients:

  • 2 tbsp Olive Oil (30 ml)
  • 1 large Onion, chopped (about 1 ½ cups)
  • 2 Leeks, white and light green parts only, cleaned and sliced (about 2 cups)
  • 4 cloves Garlic, minced
  • 1 Fennel Bulb, thinly sliced, fronds reserved
  • 2 Red Bell Peppers, seeded and chopped
  • 1 (28 oz/800g) can Crushed Tomatoes
  • 8 cups Fish Stock (or seafood broth)
  • 1 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 1 tsp Saffron threads, lightly toasted
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 Bay Leaf
  • 1 strip Orange Zest (removed with a vegetable peeler)
  • Salt and freshly ground Black Pepper, to taste
  • Pinch of cayenne pepper, optional
  • 1 lb/450g Firm White Fish (e.g., Cod, Haddock, Sea Bass), cut into 2-inch pieces
  • 1 lb/450g Mussels, scrubbed and debearded
  • 1 lb/450g Clams, scrubbed
  • ½ lb/225g Large Shrimp (prawns), peeled and deveined
  • ½ lb/225g Scallops, patted dry
  • 1 small Lobster Tail (approx. 4oz), optional and halved
  • Crusty Bread, for serving
  • Rouille
  • Chopped fresh Parsley, for garnish

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion, leeks, fennel, and bell peppers and cook until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in crushed tomatoes, fish stock, white wine, saffron, thyme, oregano, bay leaf, orange zest, and cayenne pepper (if using). Bring to a simmer, then reduce heat and simmer for 30 minutes, allowing the flavors to meld.
  3. Gently add the firm white fish to the simmering broth. Cook for 5 minutes, or until the fish is almost cooked through.
  4. Add mussels and clams to the pot. Cover and cook until they open, about 5-7 minutes. Discard any mussels or clams that do not open.
  5. Add the shrimp (and lobster) and scallops to the pot. Cook for 2-3 minutes, or until the shrimp are pink and the scallops are opaque.
  6. Season the Bouillabaisse to taste with salt and pepper. Remove the bay leaf and orange zest. Ladle into bowls, garnish with chopped parsley and reserved fennel fronds, and serve immediately with crusty bread and rouille.