Bouillabaisse (French Fish Soup) | Conner Family Recipes

Ingredients

• 2 tablespoons olive oil
• 1 small fennel bulb, diced (about 1 cup)
• 1 medium leek, halved lengthwise, rinsed of grit, and coarsely chopped (about 1 cup)
• 1 medium plum tomato, diced (about 3/4 cup)
• 1 large shallot or 1/4 medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, thinly sliced
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 1 tablespoon tomato paste
• 2 large pinches saffron threads
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper
• 1 dried bay leaf
• 1 wide strip fresh orange peel (about 2 inches long)
• 1/2 cup dried white wine
• 1 quart fish or seafood stock (32 ounces)
• 4 sprigs fresh parsley
• 2 1/2 pounds assorted skinless white fish fillets, cut crosswise into 2- to 3-inch pieces
• Coarsely chopped fresh parsley leaves, for garnish
• Toasted crusty bread slices, such as sourdough or baguette
• Easy Garlic Aioli (see recipe below)