peeled and smashed
peeled and sliced
small fennel bulb
can whole peeled tomatoes
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
bunch Italian parsley
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.