Bouillabaisse

Ingredients

• 2 tbsp Unsalted Butter (more to taste)
• 1 Onion, diced
• 1 Carrot, diced
• 1 Celery Rib, diced
• 1 Fennel bulb, diced (reserve Fennel fronds for garnish)
• 1 Leek, white and green parts only, thinly sliced
• 6 Garlic Cloves, thinly sliced
• 4 oz. Tomato Paste
• 1 Tomato, diced
• 5-6 Shrimp, shell on, roughly chopped
• 1 Red Snapped filet (or fish of your choice), roughly chopped
• 1 Scallop, roughly chopped
• 3 sprigs Fresh Thyme leaves
• Pinch of Piment d'espelette
• 0.33 cup Pernod
• 1 cup dry White Wine
• 0.5 tbsp Saffron
• Zest from half an Orange
• Zest from half a Lemon
• 2 Red Snapper filets
• 8 Shrimp
• 4 Scallops
• As needed: Parsely, Fennel frond, Extra-Virgin Olive Oil, Salt, Pepper