30-Minute One-Pot Cheater’s Bouillabaisse
You’d never know that this rich, flavorful tomato broth takes a just half an hour to whip up. Pair it with white wine and a crusty baguette (with plenty of salted butter).
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Colander
- Can opener
- Serving bowl
- Ladle
- Bay leaf
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 leeks, halved and thinly sliced
- 1 fennel bulb, halved and thinly sliced, fronds reserved
- Kosher salt
- freshly ground black pepper
- 3 garlic cloves, minced
- 4 cups seafood stock
- One 28-ounce can crushed tomatoes
- Zest and juice of 1 orange
- Pinch saffron
- 1 bay leaf
- 2 pounds cod, chopped
- 2 pounds shrimp, cleaned and peeled
- 2 pounds mussels, cleaned and de-bearded
- ½ cup chopped fresh parsley
- Crusty bread, for serving
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