Rye Free Bouillabaisse

Total time1 hr 20 min

Prep time30 min

Cook time50 min

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Ingredients

4 servings

For the broth

¼ tsp saffron threads
2 tbsp warm water
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, thinly sliced
1 medium fennel bulb, cored and thinly sliced, fronds reserved
4 garlic cloves, thinly sliced
1 can (14 oz) whole peeled tomatoes, crushed by hand
½ cup dry white wine
4 cups fish stock juice or clam juice
1 strip orange zest (about 3 inches), pith removed
1 bay leaf
½ tsp dried thyme
½ tsp fennel seeds
¼ tsp cayenne pepper
salt and pepper, to taste

For the seafood

1 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
¾ lb large shrimp, peeled and deveined
1 lb mussels, scrubbed and debearded

For the rouille

½ cup mayonnaise
2 garlic cloves, minced
1 tbsp fresh lemon juice
¼ tsp smoked paprika
⅛ tsp cayenne pepper

For serving

1 baguette, sliced ½ inch thick
2 tbsp olive oil
fresh fennel fronds or flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the saffron threads and warm water in a small bowl and let steep for at least 10 minutes, until the water turns a deep golden-orange.
2
Heat 3 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and translucent, about 8 minutes.

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