Bouillabaisse, Simplified

Directions

1. 1
   1.
2. 2
   Heat the olive oil in a large, heavy pot over medium-high heat.
3. 3
   Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.
4. 4
   2.
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   Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
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   3.
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   Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
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   4.
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   Reduce heat to medium and add the fish (but not shellfish).
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    Cook for about 2 minutes.
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    5.
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    Add any clams, mussels, and shrimp.
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    Simmer until the shells just begin to open, about 4 minutes more.
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    6.
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    Add any crabmeat.
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    7.
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    Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
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    8.
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    Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.