Easy Bouillabaisse

Name: Easy Bouillabaisse
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

www.elliekrieger.com

This array of seafood simmering in a pot of saffron scented broth is so special, it seems as if you have toiled in the kitchen all day making it, but it is super easy to make.

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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