Bouillabaisse (Vegan & Gluten-Free)

Instructions

1. 1Heat the 3 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 165°C. Add the 1 large Onion, 1 large Leek, and 1 medium Fennel Bulb, all cut into 1.27 cm pieces. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion looks translucent.
2. 2Add the 4 cloves of Garlic, minced, to the pot and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
3. 3Pour in the 1 can (about 790 g) of Crushed Tomatoes and the 6 cups of Vegetable Broth. Add the 1/2 teaspoon Saffron Threads, 1 teaspoon Dried Thyme, 1 leaf Bay Leaf, 1 teaspoon Orange Zest, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Stir everything together and bring the mixture to a boil.
4. 4Add the 2 medium Potatoes, 2 medium Carrots, 1 medium Zucchini, and 1 small Eggplant, all cut into 2.54 cm cubes. Once the stew returns to a boil, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes. The vegetables are done when they are easily pierced with a fork.
5. 5Carefully remove and discard the 1 leaf Bay Leaf from the pot.
6. 6While the stew simmers, toast the 6 slices of Gluten-Free Bread until golden brown and crisp. You can do this in a toaster, under a broiler, or in a dry skillet over medium heat (176.7°C/177°C).

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