Bouillabaisse

Ingredients:

• 2 pounds of mixed seafood (such as shrimp, mussels, clams, and white fish)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 fennel bulb, chopped
• 1 can (28 ounces) diced tomatoes
• 1 cup dry white wine
• 1/4 cup tomato paste
• 1/4 teaspoon saffron threads
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 cups fish or seafood stock
• Salt and pepper to taste
• Chopped fresh parsley, for garnish
• Sliced crusty bread, for serving

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and fennel, and cook until softened, about 5 minutes.
2. Add diced tomatoes (with juices), wine, tomato paste, saffron threads, thyme, and bay leaf. Stir to combine.
3. Gradually add fish or seafood stock and bring to a simmer.
4. Add the mixed seafood to the pot, along with salt and pepper to taste. Stir to combine.
5. Cover and let simmer until seafood is cooked through, about 10-12 minutes.
6. Remove the pot from heat and discard the bay leaf.
7. Serve hot, garnished with chopped parsley, and with a side of sliced crusty bread for dipping.