Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup, 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red bell pepper, seeded and chopped (about 1 cup, 150g)
  • 1 fennel bulb, thinly sliced (reserve fronds for garnish) (about 1 cup, 150g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 4 cups fish stock (or good quality chicken stock) (950ml)
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (240ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried saffron threads, crumbled
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 pound firm white fish fillets (cod, haddock, or halibut), cut into 2-inch pieces (450g)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1 pound mussels, scrubbed and debearded (450g)
  • 1/2 pound scallops (optional) (225g)
  • Fresh parsley, chopped
  • Fennel fronds, chopped
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and fennel. Sauté until softened, about 5-7 minutes.
  2. Stir in crushed tomatoes, fish stock, white wine, thyme, saffron, and bay leaf. Bring to a simmer. Season with salt and pepper.
  3. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
  4. Add the white fish to the simmering broth and cook for 3-4 minutes, or until just cooked through.
  5. Add the shrimp and mussels. Cover the pot and cook until the mussels open (discard any that don't open), about 5-7 minutes.
  6. Gently stir in the scallops (if using) and cook for 2-3 minutes, until just cooked through.
  7. Remove bay leaf. Ladle the bouillabaisse into bowls. Garnish with fresh parsley and fennel fronds. Serve immediately with crusty bread for dipping.