Bouillabaisse

• 3 tablespoons (45ml) extra virgin olive oil
• 1 yellow onion, diced
• 1 small fennel bulb, peeled and thinly sliced
• 1 large leek, white and pale green parts only, halved and sliced
• 1 tablespoon (15ml) fennel seeds
• 4-6 saffron threads
• 2 cloves garlic, minced or pressed
• 1x can (400g) diced tomatoes
• 2 tablespoons (30g) tomato paste
• 1 orange, zested
• 1/2 cup (125ml) dry white wine
• 2 tablespoons (30ml) pastis liqueur, optional
• 4 cups (1L) fish stock
• 2-3 medium potatoes, cut into 2cm pieces
• 2 bay leaves
• Coarse (kosher) salt
• Freshly ground black pepper
• 500g firm, white fish, such as cod, snapper, grouper or seabass, cut into large pieces
• 250g shrimp, peeled and deveined
• 500g mussels, cleaned and debearded
• Fresh Italian (flat leaf) parsley, chopped
• Crusty bread

Heat olive oil in a Le Creuset Signature 30cm Round Casserole set over medium heat. When the oil is hot, add the onion, fennel, and leek. Sauté until the onion and leek begin to brown, about 5 minutes. Add the fennel seeds, saffron threads, garlic, tomatoes, tomato paste, and orange zest. Stir to combine, and cook until fragrant, about 1-2 minutes.

Add the white wine and pastis liqueur (if using) and stir to deglaze the brown bits on the bottom of the casserole. Add the fish stock, potatoes, and bay leaf, and bring the liquid to a simmer. Cook, stirring occasionally, until potatoes are fork-tender and liquid is slightly reduced, about 15-20 minutes. Season the soup with salt and pepper to taste.

Add the fish, shrimp, and mussels to the casserole. Cover the lid and steam for 5-7 minutes, or until the fish and shrimp are just cooked through and the mussels have opened. Remove from the heat and discard any mussel shells that are not open.

To serve, ladle an equal serving of the stew into bowls. Garnish with parsley and serve with chunks of warm, crusty bread.