Easy Bouillabaisse - Ellie Krieger

Ingredients

• 4 sprigs fresh flat leaf parsley, plus ¼ cup coarsely chopped parsley leaves for garnish
• 3 sprigs fresh thyme
• 1 bay leaf
• One 1 x 3-inch strip lemon zest
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 large fennel bulb (about 1 pound), cored and thinly sliced
• 4 large cloves garlic, minced
• 1 cup dry white wine
• 4 cups fish stock
• One 14-ounce can no-salt- added diced tomatoes
• 3/4 teaspoon salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon saffron threads
• 1 ½ pounds cod or other white fish, cut into 2 inch chunks
• 1 pound of small clams (such as cockles) or mussels
• ½ pound large cleaned shrimp