Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 leeks, white and light green parts only, well-rinsed and sliced
  • 4 cloves garlic, minced
  • 1 fennel bulb, cored and chopped, fronds reserved
  • 1 red bell pepper, seeded and chopped
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups fish stock (or vegetable stock for a lighter option)
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 teaspoon saffron threads
  • 1 teaspoon dried Herbes de Provence
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces
  • 1 pound mussels, scrubbed and debearded
  • 1 pound shrimp, peeled and deveined
  • 1 pound small clams, scrubbed
  • Optional: 1/2 pound squid, cleaned and sliced into rings
  • Crusty bread, for dipping
  • Rouille (recipe below, or store-bought)
  • Chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, leeks, garlic, and fennel. Sauté until softened, about 8-10 minutes.
  2. Stir in the crushed tomatoes, fish stock (or vegetable stock), white wine, saffron threads, Herbes de Provence, and red pepper flakes (if using). Bring to a simmer.
  3. Reduce heat and simmer, covered, for 20 minutes.
  4. Gently add the firm white fish to the simmering broth. Cook for 3-4 minutes, or until the fish is almost cooked through.
  5. Add the mussels, clams, and shrimp (and squid, if using) to the pot. Cover and cook until the mussels and clams open, and the shrimp turns pink, about 5-7 minutes. Discard any mussels or clams that do not open.
  6. Season the bouillabaisse with salt and pepper to taste. Ladle into bowls, garnish with chopped fresh parsley and fennel fronds. Serve immediately with crusty bread for dipping and a dollop of rouille on top or alongside.