- 2 tablespoons olive oil
- 2 cloves garlic peeled and smashed
- 1 large onion peeled and sliced
- 1 small fennel bulb thinly sliced
- 1 pinch saffron
- 1 in can whole peeled tomatoes
- 6 cups seafood stock we make ours out of boullion cubes!
- Some or all of the following seafood : halibut, cod, or snapper (in large chunks); shell-on large shrimp, clams, mussels, lobster meat, ask your fish seller for enough to serve 4 to 6 people
- 1 bunch Italian parsley chopped
- 1 loaf crusty bread
- Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saute until just brown, 5 to 10 minutes.
- Add the saffron, tomatoes, and stock
- Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
- Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
- Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
- Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
- Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.