Bouillabaisse

Ingredients

• 12 oz firm white fish fillets (cod, snapper, or haddock)
• 12 oz mussels, scrubbed and debearded
• 8 oz large shrimp, peeled and deveined
• 3 tbsp olive oil
• 1 yellow onion, chopped
• 1 leek, white part, sliced
• 1 fennel bulb, thinly sliced
• 4 garlic cloves, minced
• 14 oz can crushed tomatoes
• 4 cups fish stock or clam juice
• 1/2 cup dry white wine
• 1 tsp orange zest
• 1/2 tsp saffron threads
• 3 sprigs fresh thyme
• 1 bay leaf
• 1/2 tsp fennel seeds, crushed
• 1 tsp salt
• 1/2 tsp black pepper
• 6 baguette slices, for serving
• 1/3 cup mayonnaise (for rouille)(optional)
• 1 roasted red bell pepper (for rouille)(optional)
• 1 garlic clove (for rouille)(optional)
• 1/4 tsp cayenne pepper (for rouille)(optional)
• 2 lemon wedges(optional)

Instructions

1. 1

   Make the rouille: blend the mayonnaise, roasted red pepper, garlic clove, and cayenne in a food processor until smooth. Refrigerate until serving. (10 minutes)

2. 2

   Prep the seafood: scrub debeard the mussels, peel and devein the shrimp, and cut fish fillets into 2-inch pieces. Keep chilled. (15 minutes)

3. 3

   Heat olive oil in a large Dutch oven over medium heat. Sauté the onion, leek, and fennel until softened, about 8 minutes. Add garlic and cook 1 more minute. (12 minutes)

4. 4

   Stir in crushed tomatoes, white wine, orange zest, fennel seeds, thyme, and bay leaf. Simmer 10 minutes to develop flavor. (12 minutes)

5. 5

   Add fish stock and saffron. Season with salt and pepper. Bring to a gentle simmer and cook, partially covered, 25 minutes to build the broth. (25 minutes)

6. 6

   Add the mussels, cover, and cook 5 minutes until they begin to open. Add the fish and shrimp and simmer gently 5-7 minutes more, until fish is opaque and mussels are fully open. Discard any unopened mussels. (12 minutes)

7. 7

   Taste and adjust seasoning. Ladle into warm bowls, top each serving with a dollop of rouille, and serve with toasted baguette slices and lemon wedges. (5 minutes)