Bouillabaisse(Fish Stew)

Name: Bouillabaisse(Fish Stew)
Total time: 90 min
Ingredients: Bouillabaisse; 1 lb mixed firm fish fillets (like red snapper, halibut, or sea bass), cut into large pieces; 1/2 lb mussels, scrubbed and debearded; 1/2 lb clams, scrubbed; 1/2 lb medium shrimp, peeled and deveined; 1/4 cup olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 leeks, white and light green parts only, cleaned and sliced; 1 fennel bulb, thinly sliced; 4 tomatoes, peeled and diced; 1 orange zest strip; 1 pinch of saffron threads; 1 teaspoon thyme; 1 bay leaf; 1/2 cup white wine; Salt; pepper; Rouille sauce (optional, for serving); Crusty bread (for serving)

ovensource.com

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. It's a rich, flavorful dish made with an assortment of fish, shellfish, and aromatic herbs and...

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Ingredients

Bouillabaisse
1 lb mixed firm fish fillets (like red snapper, halibut, or sea bass), cut into large pieces
1/2 lb mussels, scrubbed and debearded
1/2 lb clams, scrubbed
1/2 lb medium shrimp, peeled and deveined
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
2 leeks, white and light green parts only, cleaned and sliced
1 fennel bulb, thinly sliced
4 tomatoes, peeled and diced
1 orange zest strip
1 pinch of saffron threads
1 teaspoon thyme
1 bay leaf
1/2 cup white wine
Salt
pepper
Rouille sauce (optional, for serving)
Crusty bread (for serving)