French Bouillabaisse – Provençal Seafood Soup

Ingredients

For the Bouillabaisse:
1 lb sea bass fillets, cut into chunks
1 lb mussels, cleaned
1 lb squid, cut into rings
3 tbsp olive oil
1 large fennel bulb, chopped
1 leek, chopped
1 large onion, chopped
3 garlic cloves, chopped
2 large tomatoes, diced
1 tsp saffron threads
1 tsp orange zest
6 cups fish stock or clam broth
Salt and pepper to taste

For the Rouille:
1/2 cup mayonnaise
1 garlic clove, minced
1 tsp lemon juice
Pinch of cayenne pepper

Directions

Clean and chop all seafood and vegetables.

Sauté fennel, leek, onion, and garlic in olive oil. Add tomatoes, saffron, and orange zest.

Add fish stock, bring to a boil, then simmer. Add fish and squid, then mussels.

Mix mayonnaise, garlic, lemon juice, and cayenne pepper.

Ladle soup into bowls, top with rouille, and enjoy with French bread.