Bouillabaisse de Marseille

— The Method

How it comes together.

1. Step 01

   In a wide pot, heat olive oil and cook fennel, leek, and garlic over medium heat until softened and fragrant, about 8 minutes.

2. Step 02

   Add orange zest and saffron, stir briefly, then pour in white wine. Reduce by half to concentrate aroma.

3. Step 03

   Stir in crushed tomatoes, fish stock, and salt. Simmer uncovered for 35 to 40 minutes until the broth turns rich and slightly thick.

4. Step 04

   Add white fish first and poach gently for 4 minutes. Then add mussels, cover, and cook 3 to 4 minutes until they begin opening.

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5. Step 05

   Add shrimp and scallops for the final 2 to 3 minutes, just until barely cooked through. Discard any mussels that do not open.

6. Step 06

   Taste and adjust seasoning. Ladle into warm bowls and finish with parsley.

7. Step 07

   Serve with grilled baguette spread with rouille on the side.