Bouillabaisse

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Recipe

Ingredients

	1 tablespoon	Olive oil
	1	Onion , finely chopped
	2 cloves	Garlic , minced
	1	Leek , thinly sliced
	1	Fennel Bulb , thinly sliced
	1	Carrot , diced
	1 large	Tomato , chopped
	1 cup	White Wine , dry
	4 cups	Fish stock
	1 pinch	Saffron , threads
	1	Bay Leaf
	1 teaspoon	Thyme , dried
	1	Orange zest
	200 grams	White Fish Fillet , cut into chunks
	200 grams	Mussel , cleaned
	200 grams	Shrimp , peeled and deveined
	1	Salt , to taste
	1	Black Pepper , to taste
	1 tablespoon	Parsley , fresh, chopped

Instructions

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion, garlic, leek, fennel, and carrot, and sauté until softened, about 5 minutes.
3. 3 Stir in the chopped tomato and cook for another 2 minutes.
4. 4 Pour in the white wine and let it simmer until reduced by half.
5. 5 Add the fish stock, saffron, bay leaf, thyme, and orange zest. Bring to a boil.
6. 6 Reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
7. 7 Add the white fish, mussels, and shrimp to the pot.
8. 8 Cover and cook for 5-7 minutes until the seafood is cooked through and the mussels have opened.
9. 9 Season with salt and black pepper to taste.
10. 10 Remove the bay leaf and discard.
11. 11 Serve hot, garnished with fresh parsley.