How to make it
5 steps. Take it one step at a time.
Heat the olive oil
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped leeks, onion, and fennel bulb. Sauté until softened, about 8–10 minutes.
10 minAdd the minced garlic and sauté
Add the minced garlic and sauté for another 1–2 minutes until fragrant. Stir in the crushed tomatoes, fish stock, saffron threads, and orange zest. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
17 minAdd the thickest pieces of fish fillets
Add the thickest pieces of fish fillets to the simmering broth first. After 2 minutes, add the remaining fish and the large shrimp. Simmer gently for 3 minutes.
5 minAdd the mussels to the pot
Add the mussels to the pot, cover with a lid, and cook for 5 minutes or until the mussels have opened. Discard any mussels that remain closed.
5 minSeason the bouillabaisse
Season the bouillabaisse with salt and black pepper to taste. Remove from heat and serve hot in large bowls.
A little kitchen wisdom
Traditional bouillabaisse uses specific Mediterranean rockfish (rascasse), but any firm white fish works. Serve with toasted baguette and rouille (garlic saffron mayo).
