One Pot Bouillabaisse
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 leeks (halved and thinly sliced)
- 1 fennel bulb (halved and thinly sliced, fronds reserved)
- Kosher salt and freshly ground black pepper
- 3 garlic cloves (minced)
- 4 cups seafood stock
- 1 (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 fresh parsley (chopped)
- Crusty bread (for serving)
Directions
In a large stockpot, heat the olive oil over medium heat. Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute.
Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12-15 minutes.
Add the cod and simmer for 2 minutes. Add the shrimp and mussels and cover the pot. Simmer until the seafood is fully cooked (the fish will be firm, the shrimp will be pink, and the mussels will be open), about 4 minutes. Discard any unopened mussels.
Stir in the parsley. Top with the reserved fennel fronds and serve with the bread.