Marseille's Bouillabaisse Recipe: Sunshine - Seafood Portal

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 leeks, white and light green parts only, well-rinsed and sliced
• 4 cloves garlic, minced
• 1 fennel bulb, cored and chopped, fronds reserved
• 1 red bell pepper, seeded and chopped
• 1 (28 ounce) can crushed tomatoes
• 6 cups fish stock (or vegetable stock for a lighter option)
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 teaspoon saffron threads
• 1 teaspoon dried Herbes de Provence
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces
• 1 pound mussels, scrubbed and debearded
• 1 pound shrimp, peeled and deveined
• 1 pound small clams, scrubbed
• Optional: 1/2 pound squid, cleaned and sliced into rings
• Crusty bread, for dipping
• Rouille (recipe below, or store-bought)
• Chopped fresh parsley, for garnish