Bouillabaisse (Classic French Fish Soup)

• 500 g mixed white fish (sea bass, snapper, monkfish)
• 300 g large shrimp, shell-on
• 500 g mussels, cleaned and debearded
• 1/2 tsp saffron threads
• 400 g canned diced tomatoes
• 1 large fennel bulb, thinly sliced
• 1 leek, white and light green parts, sliced
• 4 tbsp olive oil
• 1 strip orange zest
• 1 liter fish stock

Instructions

1. 1

   Clean and prepare all seafood. Cut the firm fish into large chunks. Scrub the mussels and devein the shrimp.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Sauté the sliced leek, fennel, and garlic (if using) for about 6-8 minutes until softened but not browned.

3. 3

   Add the diced tomatoes, orange zest strip, saffron threads, and fish stock. Bring to a rapid boil.

4. 4

   Lower the heat slightly but keep it at a lively simmer. Cook for 15-20 minutes to amalgamate the flavors.

5. 5

   Add the firm fish pieces first and cook for 3 minutes.

6. 6

   Add the shrimp and mussels. Cover the pot and cook for another 3-5 minutes, or until the mussels have opened and the shrimp are pink. Discard any mussels that remain closed.

7. 7

   Remove the orange zest strip. Season with salt and pepper to taste.

8. 8

   Serve steaming hot in large bowls, accompanied by crusty bread and rouille (garlic mayonnaise) on the side.