Bouillabaisse Recipe

Bouillabaisse Recipe Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. This dish is a harmonious blend of fresh seafood simmered in a rich broth infused with saffron, fennel, and a hint of orange zest. While traditionally made with an assortment of Mediterranean fish, this minimalist version focuses on essential ingredients, allowing you to enjoy a simplified yet flavorful bouillabaisse. Ingredients: 1 lb (450g) firm white fish fillets (such as cod or halibut), cut into chunks 1/2 lb (225g) shrimp, peeled and deveined 1/2 lb (225g) mussels, cleaned 2 tbsp olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 leek (white part only), thinly sliced 1 fennel bulb, thinly sliced 1 tsp saffron threads 1/2 tsp orange zest 4 cups (1 liter) fish stock or water 2 large tomatoes, diced 1 bay leaf Salt and pepper to taste