Bouillabaisse

• 1 lb mixed firm fish (halibut, cod) (cut into chunks)
• 1 lb mussels (scrubbed)
• ¾ lb shrimp (shell-on)
• 1 onion (diced)
• 1 fennel bulb (sliced)
• 5 clove garlic (minced)
• 1 ½ cup canned diced tomatoes
• 4 cup fish stock
• 1 cup dry white wine
• ½ tsp saffron
• 1 tbsp orange zest
• 3 tbsp olive oil

How to Make It

1. 1

   Steep saffron in 2 tbsp warm water.

2. 2

   Sauté onion and fennel in olive oil until softened. Add garlic and cook 1 minute.

3. 3

   Add wine, tomatoes, stock, saffron water, and orange zest. Simmer 20 minutes.

4. 4

   Add fish and cook 5 minutes. Add mussels and shrimp, cover and cook until mussels open and shrimp are pink, about 5 minutes.

5. 5

   Discard any unopened mussels.

6. 6

   Serve in deep bowls with crusty bread and rouille (garlic mayo).