Classic Marseillaise Bouillabaisse

Ingredients

• 2 pounds Firm white fish fillets (Monkfish, Red Mullet, or Sea Bass)
• 1 pound Large shrimp or langoustines, peeled and deveined
• 0.25 cup Extra virgin olive oil
• 1 unit Large leek, white and light green parts thinly sliced
• 1 unit Fennel bulb, thinly sliced
• 4 unit Garlic cloves, minced
• 14 ounces Canned crushed tomatoes
• 1 cup Dry white wine
• 4 cups Fish stock or clam juice
• 0.5 teaspoon Saffron threads, crushed
• 1 strip Dried orange peel(optional)
• 3 unit Fresh thyme sprigs

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add the sliced leek and fennel, sautéing for about 8 minutes until softened but not browned.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant, then add the crushed tomatoes and cook for another 5 minutes.

4. 4

   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.

5. 5

   Season the broth generously with salt and black pepper, then remove the thyme sprigs and orange peel.

6. 6

   Add the firmest fish fillets first (like monkfish) and simmer for 3 minutes.

7. 7

   Add the remaining fish fillets and shrimp, simmering for an additional 4 to 5 minutes until all seafood is opaque and cooked through.

8. 8

   Serve immediately in wide bowls, ideally with a side of toasted baguette and a dollop of spicy rouille sauce.