Dairy-Free Bouillabaisse with Saffron

Ingredients

• 3 tablespoons Olive oil
• 1 large Onion
• 1 medium Fennel bulb
• 1 large Leek
• 4 cloves Garlic
• 28 ounces Crushed tomatoes
• 4 cups Fish broth
• 0.25 teaspoon Saffron threads
• 1 teaspoon Dried thyme
• 1 leaf Bay leaf
• 1.5 pounds Assorted seafood (fish fillets, shrimp, mussels, clams)
• 1 teaspoon Orange zest
• 2 tablespoons Fresh parsley
• to taste Salt and pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F/175°C). Add the 3 tablespoons of olive oil.
2. 2Add the 1 large onion, 1 medium fennel bulb, and 1 large leek to the pot. Cook, stirring occasionally, until they have softened, which should take about 5 to 7 minutes.
3. 3Add the 4 cloves of garlic to the pot and cook for 1 minute more, until fragrant.
4. 4Stir in the 28 ounces of crushed tomatoes, 4 cups of fish broth, 0.25 teaspoon of saffron threads, 1 teaspoon of dried thyme, and 1 leaf bay leaf. Increase the heat to medium-high and bring the mixture to a simmer.
5. 5Add the assorted seafood, starting with the mussels and clams. Cover the pot and cook for 5 to 8 minutes, or until the mussels and clams have opened. Discard any mussels or clams that remain closed.
6. 6Add the 1.5 pounds of fish fillets and shrimp to the pot. Cook for another 3 to 5 minutes, or until the fish is opaque and flakes easily and the shrimp are pink and cooked through.
7. 7Remove the pot from the heat. Stir in the 1 teaspoon of orange zest. Taste the broth and season with salt and pepper as needed.
8. 8Ladle the bouillabaisse into bowls. Garnish with the 2 tablespoons of fresh parsley and serve immediately.

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