Bouillabaisse, Simplified

Preparation

1. Step 1

   1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and saut until just brown, 5 to 10 minutes.

   Step 2

   2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.

   Step 3

   3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.

   Step 4

   4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.

   Step 5

   5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.

   Step 6

   6. Add any crabmeat.

   Step 7

   7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.

   Step 8

   8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.