Quick Weeknight Bouillabaisse

Ingredients

• 1 pound frozen mixed seafood (shrimp, calamari, mussels)
• 4 cups high-quality fish stock
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 cup canned crushed tomatoes
• 0.5 cup dry white wine
• 0.5 bulb fennel bulb, thinly sliced
• 1 pinch saffron threads(optional)
• 0.5 teaspoon dried thyme
• 1 strip orange zest
• 0.25 cup fresh parsley, chopped

Instructions

1. 1

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

2. 2

   Add the diced onion and sliced fennel, sautéing for about 5 minutes until softened.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

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

5. 5

   Add the fish stock, crushed tomatoes, thyme, saffron, and orange zest; bring to a gentle boil.

6. 6

   Reduce heat and simmer the broth for 15 minutes to allow flavors to meld.

7. 7

   Add the frozen seafood mix directly into the simmering broth and cook for 5-7 minutes until the seafood is just opaque and heated through.

8. 8

   Remove the orange zest strip and serve hot, garnished with fresh parsley and crusty bread.