A traditional Provençal fish stew, Bouillabaisse is a flavorful and aromatic dish that showcases the bounty of the sea combined with fragrant herbs and spices.
Heat olive oil in a large pot over medium heat. Add chopped onion and leeks, and sauté until softened, about 5 minutes.
Stir in minced garlic and saffron; cook for another minute until fragrant.
Mix in tomato paste, fish stock, white wine, bay leaf, orange peel, paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes to let flavors meld.
Add the chunks of fish and shrimp to the pot; cook for another 5-7 minutes until the fish is opaque and the shrimp is pink.
Gently add mussels to the pot, cover, and cook for 5 more minutes until mussels open up.
Remove and discard any mussels that do not open.
Taste and adjust seasoning if necessary, then remove the bay leaf and orange peel before serving.
Ladle the bouillabaisse into bowls, garnish with fresh parsley, and serve with slices of baguette and a dollop of rouille.
Tell us your preferences and we will create a personalized Bouillabaisse for you