Easy Bouillabaisse Recipe Seafood Weeknight Mediterranean

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (about 1 cup, 150g)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 red bell pepper, seeded and chopped (about 1 cup, 150g)
• 1 fennel bulb, thinly sliced (reserve fronds for garnish) (about 1 cup, 150g)
• 1 (28 ounce) can crushed tomatoes (794g)
• 4 cups fish stock (or good quality chicken stock) (950ml)
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (240ml)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried saffron threads, crumbled
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 pound firm white fish fillets (cod, haddock, or halibut), cut into 2-inch pieces (450g)
• 1 pound large shrimp, peeled and deveined (450g)
• 1 pound mussels, scrubbed and debearded (450g)
• 1/2 pound scallops (optional) (225g)
• Fresh parsley, chopped
• Fennel fronds, chopped
• Crusty bread, for serving