Bouillabaisse Recipe

Serves 6
Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, peeled and smashed
• 1 large onion, peeled and sliced
• 1 small fennel bulb, thinly sliced
• 1 leek- chopped
• 1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
• 1 strip orange zest
• 1 (14-ounce) can whole peeled tomatoes, in juice
• 6 cups seafood stock
• Seafood;  halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat or lobster; clams or mussels
• 1 bunch Italian parsley, chopped          

Prep

1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, leek, and fennel and saute  until just brown, 5 to 10 minutes.

2. Add the saffron and  orange zest, tomatoes, and stock

3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.

4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.

5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.

6. Add lobster 

7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.

8. Serve sprinkled with the parsley