Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 leeks, white and light green parts only, cleaned and chopped (about 1 1/2 cups)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1 fennel bulb, cored and thinly sliced, fronds reserved (about 1 cup)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 6 cups fish stock (1.4 liters)
  • 1 cup dry white wine (240 ml)
  • 1/4 teaspoon saffron threads, lightly crushed (a pinch)
  • 1 teaspoon fennel seeds, lightly crushed (5 ml)
  • 1 bay leaf
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch pieces (450g)
  • 1/2 pound large shrimp, peeled and deveined (225g)
  • 1/2 pound mussels, scrubbed and debearded (225g)
  • 1/2 pound clams, scrubbed (225g)
  • 1/2 cup mayonnaise (120 ml)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon tomato paste (15 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml)
  • 1 tablespoon olive oil (15 ml)
  • Fresh parsley, chopped
  • Crusty bread, for serving

Instructions:

  1. Sauté onion, leeks, garlic, fennel, and bell pepper in olive oil until softened.
  2. Add crushed tomatoes, fish stock (or chicken stock), white wine, saffron, fennel seeds, bay leaf, thyme, and red pepper flakes (if using). Bring to a simmer.
  3. Reduce heat and simmer for at least 30 minutes to allow the flavors to meld.
  4. While the broth simmers, whisk together mayonnaise, garlic, tomato paste, cayenne pepper, and olive oil in a small bowl.
  5. Gently add the fish to the simmering broth. Cook for a few minutes until almost cooked through. Then add the shrimp, mussels, and clams.
  6. Cover the pot and cook until the mussels and clams open (discard any that don’t open). Be careful not to overcook the fish.
  7. Season the bouillabaisse recipe with salt and pepper to taste. Ladle into bowls.
  8. Garnish with fresh parsley and serve immediately with crusty bread and a dollop of rouille.