Ingredients:

  • 2 tbsp Olive Oil
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Leek, white and light green parts only, sliced
  • 1 Red Bell Pepper, seeded and chopped
  • 2 stalks Celery, chopped
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Fennel Seeds
  • 1/4 tsp Red Pepper Flakes (optional)
  • 6 cups Fish Stock (low sodium)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1/2 cup Dry White Wine (such as Sauvignon Blanc)
  • 1/4 tsp Saffron Threads, lightly crushed
  • 1 lb Firm White Fish (such as cod, halibut, or snapper), cut into 2-inch pieces
  • 1 lb Shrimp, peeled and deveined
  • 1 lb Mussels, scrubbed and debearded
  • 1/2 lb Scallops (optional)
  • Salt and freshly ground Black Pepper to taste
  • Baguette slices, toasted or grilled
  • Rouille
  • Fresh Parsley, chopped

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, leek, bell pepper, and celery. Cook until softened, about 8-10 minutes. Stir in thyme, fennel seeds, and red pepper flakes (if using).
  2. Pour in fish stock, diced tomatoes, and white wine. Add saffron threads. Bring to a simmer and cook for 20 minutes to allow flavors to meld.
  3. Gently add fish, shrimp, and scallops (if using) to the simmering broth. Cook for 3-5 minutes, or until the fish is cooked through and the shrimp are pink.
  4. Add the mussels to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
  5. Season the bouillabaisse with salt and pepper to taste. Ladle into bowls. Garnish with fresh parsley. Serve immediately with toasted baguette slices and rouille (if using).