Bouillabaisse

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, sliced leeks, sliced fennel, and minced garlic. Cook, stirring occasionally, until softened, about 8-10 minutes.
2. Stir in the diced tomatoes and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot.
3. Pour in the fish stock (or clam juice) and dry white wine. Add the dried thyme, saffron threads (if using), and bay leaf. Bring to a simmer.
4. Season with salt and black pepper to taste. Reduce heat to low, cover, and let simmer for at least 20 minutes to allow the flavors to meld.
5. Gently add the firm white fish pieces to the simmering broth. Cook for 5-7 minutes, or until the fish is opaque and cooked through.
6. Add the shrimp and mussels to the pot. Cover and cook for another 3-5 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.
7. Remove and discard the bay leaf. Ladle the bouillabaisse into bowls, ensuring each serving has a variety of fish and seafood. Garnish with fresh chopped parsley.
8. Serve immediately with crusty bread for dipping.