Ingredients
- 1/3 cup extra-virgin olive oil
- 1 cup onion chopped
- 1 cup leeks chopped
- 4 garlic cloves smashed
- 3 large tomatoes chopped
- 5 cups seafood stock
- 2 sprigs fresh thyme
- 1 strip fresh orange peel
- 1/2 teaspoon saffron threads
- 3/4 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds white fish fillets such as cod or halibut cut into chunks
- 1 pound shrimp peeled and deveined
- 1 pound mussels cleaned and debearded
- Crusty French bread for serving
For Rouille (Optional):
- 2 roasted red bell peppers
- 1 garlic clove
- 1/4 cup fresh breadcrumbs
- 1 tablespoon fresh lemon juice
- 1/3 cup olive oil
- 1/2 teaspoon cayenne peppers
- 2 tablespoons fresh parsley leaves
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and leeks; sauté until softened. Stir in the smashed garlic and cook for about 1 minute.
- Add the chopped tomatoes, seafood stock, thyme, orange peel, saffron, salt, and pepper. Bring to a simmer and cook for 20 minutes to allow the flavors to meld.
- Add the white fish and shrimp to the simmering broth. Cook for about 5 minutes, then add the mussels. Continue simmering for an additional 3 minutes or until the mussels open. Discard any mussels that do not open.
- For an optional classic touch, blend the roasted red bell pepper, garlic, breadcrumbs, lemon juice, olive oil, cayenne pepper, and parsley until smooth to create a rouille. Serve the bouillabaisse hot, garnished with a dollop of rouille, extra parsley, and accompanied by crusty French bread.
