Bouillabaisse

Preparing the Base

Heat the olive oil in a large pot over medium heat.

Add the chopped onion, leeks, fennel, and garlic. Cook until the vegetables are soft and fragrant.

Add the chopped tomatoes, orange zest, and bouquet garni. Cook for another 5 minutes.

Adding the Liquid

Pour in the white wine and fish stock.

Add the saffron threads and paprika. Stir well to combine.

Bring the mixture to a simmer and cook for about 20 minutes to allow the flavors to meld together.

Cooking the Fish

Add the mixed fish chunks to the pot and simmer for about 10 minutes until the fish is cooked through.

Add the shellfish and cook until they open (discard any that do not open).

Final Adjustments

Remove the bouquet garni and orange zest from the pot.

Season the bouillabaisse with salt and pepper to taste.

Serving

Ladle the bouillabaisse into bowls, making sure to include a variety of fish and shellfish.