Traditional Provencal fish stew with saffron, fennel, and firm white fish fillets.
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Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced leek and fennel, sautéing for about 8 minutes until softened but not browned.
Stir in the minced garlic and cook for 1 minute until fragrant, then add the crushed tomatoes and cook for another 5 minutes.
Pour in the white wine, fish stock, saffron, orange peel, and thyme; bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Season the broth generously with salt and black pepper, then remove the thyme sprigs and orange peel.
Add the firmest fish fillets first (like monkfish) and simmer for 3 minutes.
Add the remaining fish fillets and shrimp, simmering for an additional 4 to 5 minutes until all seafood is opaque and cooked through.
Serve immediately in wide bowls, ideally with a side of toasted baguette and a dollop of spicy rouille sauce.
