Bouillabaisse

By mhyde

Ingredients

• 2 tablespoons olive oil
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• 2 garlic cloves, smashed
• 1 large onion, sliced
• 1 small fennel bulb, thinly sliced
• 1 large pinch saffron soaked in 2 tablespoons orange juice for 10 minutes
• 1 strip orange zest
• 1 (14-ounce) can whole peeled tomatoes
• 6 cups seafood stock or clam juice
• Any combination of enough halibut, cod, tilapia, snapper, shrimp, crabmeat, clams, and mussels to feed 4 to 6 people
• 1 bunch flat-leaf parsley, chopped

Preparation

Step 1

Heat olive oil in a large, heavy pot over medium-high heat. Add garlic, onion, and fennel. Cook until just beginning to brown, 5 to 10 minutes. Add saffron, orange zest, tomatoes, and seafood stock. Bring to a boil and cook until vegetables are tender and liquid reduces by half, about 20 minutes.

Reduce heat to medium and add fish, but not shellfish. Cook for about 2 minutes. Add any shellfish and simmer about 4 minutes longer. Add crabmeat, if using, and simmer until all seafood is fully cooked, about 2 minutes longer. Garnish with parsley and serve.