Bouillabaisse

🔥 Prep

• Cut the 500 g fish into 3‑cm chunks.
• Peel and devein the 200 g shrimp, leaving tails on if desired.
• Core and dice the 3 tomatoes into small pieces.
• Peel and finely mince the 4 garlic cloves.
• Trim the fennel bulb, discard the fronds, and thinly slice the 1 fennel.
• Measure out 0.5 tsp saffron and steep it in a small amount of warm water.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat; add the sliced fennel and cook for 3 minutes until fragrant.
• 2. Add the minced garlic and cook for 1 minute until aromatic.
• 3. Stir in the diced tomatoes and cook for 4 minutes, letting them break down.
• 4. Pour in the saffron infusion (the 0.5 tsp saffron steeped in warm water) and stir.
• 5. Add fish stock or water to cover (≈1 L) and bring to a gentle boil over medium‑high heat, then reduce to low and simmer for 10 minutes.
• 6. Add the 500 g fish chunks and simmer for 5 minutes.
• 7. Add the 200 g shrimp and cook for 2‑3 minutes until they turn pink and opaque.
• 8. Season with salt and pepper to taste.

🔥 Serve

• Ladle the bouillabaisse into warmed bowls, ensuring each gets a mix of fish, shrimp, and broth.
• Garnish with a drizzle of extra‑virgin olive oil and a sprinkle of freshly chopped fennel fronds if desired.
• Serve with slices of toasted baguette rubbed with garlic and a side of rouille (optional).