Aegean Greek Bouillabaisse

Ingredients

• 0.25 cup extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 small fennel bulb, thinly sliced
• 0.5 cup dry white wine (Assyrtiko preferred)
• 14 ounces crushed tomatoes
• 3 cups seafood or fish stock
• 0.5 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh oregano, chopped
• 0.5 pound large shrimp, peeled and deveined
• 0.5 pound firm white fish (cod or sea bass), cubed
• 2 tablespoons fresh parsley, chopped(optional)

Instructions

1. 1

   Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and sliced fennel, sautéing for 5-7 minutes until softened and translucent.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4. 4

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

5. 5

   Add the crushed tomatoes, seafood stock, and Kalamata olives; bring the mixture to a gentle simmer for 15 minutes.

6. 6

   Stir in the fresh oregano and season with a pinch of salt and pepper to taste.

7. 7

   Gently add the fish cubes and shrimp to the liquid, simmering for 4-5 minutes until the seafood is opaque and cooked through.

8. 8

   Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.