Bouillabaisse

Ingredients

• Crusty bread - For serving
• Fresh parsley - 1/4 cup, chopped
• Clams - 1/2 pound, cleaned
• Lobster tails - 2, cut into chunks
• Shrimp - 1/2 pound, peeled and deveined
• Mussels - 1 pound, cleaned
• Red snapper fillets - 1 pound, cut into chunks
• Salt and pepper - To taste
• Orange zest - 1 teaspoon
• Thyme - 1 teaspoon
• Bay leaf - 1
• Saffron threads - 1/4 teaspoon
• Fish stock - 4 cups
• White wine - 1 cup
• Tomatoes - 4 large, diced
• Fennel bulb - 1, thinly sliced
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and fennel bulb. Cook until softened, about 5 minutes.
3. Add the diced tomatoes and cook for another 5 minutes.
4. Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol.
5. Add the fish stock, saffron threads, bay leaf, thyme, orange zest, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Add the red snapper, mussels, shrimp, lobster tails, and clams to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and the shells have opened.
7. Remove the bay leaf from the pot and discard.
8. Garnish with fresh parsley.
9. Serve the bouillabaisse hot with crusty bread on the side.