Bouillabaisse | L’OCA

Ingredients

• 60 mL extra-virgin olive oil
• 2 garlic cloves (minced)
• 3 leeks (white and tender green parts only, diced)
• ½ medium fennel bulb (cored and cut into ½ inch dice)
• 300 g russet potato (peeled and cut into 1/2 inch dice)
• 200 g tomato (peeled, seeded, and cut into 1/2 inch dice)
• 1 tbsp lemon juice (freshly squeezed)
• 1 L seafood stock
• 1 kg assorted fish & seafood [see PREPARATION below]
• 50 g basil (chopped)
• pinch saffron
• 30 mL water