Bouillabaisse

Ingredients:

• 2 lbs (900g) assorted fish (cod, sea bass, etc.)
• 1 lb (450g) shellfish (mussels, shrimp, etc.)
• 2 onions, chopped
• 4 tomatoes, chopped
• 4 cloves garlic, minced
• 1 fennel bulb, sliced
• 1 leek, sliced
• 4 cups fish stock
• 1 cup dry white wine
• 2 tablespoons olive oil
• Saffron threads
• Fresh thyme, bay leaves
• Salt and pepper to taste

Instructions:

1. Prepare the broth: In a large pot, heat olive oil over medium heat. Add onions, garlic, fennel, and leek. Sauté until softened.
2. Add tomatoes and herbs: Stir in the chopped tomatoes, thyme, bay leaves, and saffron. Cook for a few minutes until the tomatoes begin to break down.
3. Pour in liquids: Add the fish stock and white wine. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Cook the seafood: Add the fish and shellfish to the pot. Simmer for about 10 minutes until the fish is cooked through and the shellfish have opened.
5. Serve: Ladle the bouillabaisse into bowls and serve with a side of rouille (garlic sauce) and crusty bread.