Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 leeks, white and light green parts only, cleaned and chopped
  • 4 cloves garlic, minced
  • 1 fennel bulb, chopped, fronds reserved for garnish
  • 2 carrots, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups fish stock (or clam juice)
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 teaspoon saffron threads
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound firm white fish, such as cod, halibut, or snapper, cut into 2-inch pieces
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • ½ pound large shrimp, peeled and deveined
  • ½ pound calamari tubes, cleaned and cut into rings
  • Crusty bread (baguette or similar)
  • Rouille (a garlicky saffron aioli, optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot. Sauté onion, leeks, garlic, fennel, and carrots until softened but not browned.
  2. Add crushed tomatoes, fish stock, white wine, saffron, bay leaf, thyme, and red pepper flakes (if using). Bring to a simmer and cook for 20 minutes.
  3. Gently add the firm white fish to the simmering broth and cook for 5 minutes, or until just cooked through.
  4. Add mussels and clams to the pot. Cover and cook until they open, about 5-7 minutes. Discard any that don't open.
  5. Add the shrimp and calamari and cook for 2-3 minutes, or until the shrimp are pink and the calamari is tender.
  6. Season the bouillabaisse with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and reserved fennel fronds. Serve hot with crusty bread and rouille if desired.