BOUILLABAISSE SAN FRANCISCO STYLE

(serves 4)

INGREDIENTS

1 lb mixed seafood (shrimp, mussels, clams, firm white fish, etc)

2 Tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

1 fennel bulb, thinly sliced 1 leek, white and light green parts, thinly sliced

1 red bell pepper, diced

1 carrot, diced

1 celery stalk, diced

1 can (14 ounces) diced tomatoes

4 cups fish or seafood broth 1/2 cup dry white wine

1 bay leaf

2 tsp dried thyme

1/2 tsp saffron threads

Salt and black pepper to taste Fresh parsley, chopped for garnish

Fresh basil, chopped for garnish

Slices of crusty bread for serving

PREPARATION

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 2 to 3 minutes until they become fragrant and translucent.

2. Add the sliced fennel, leek, red bell pepper, carrot, and celery to the pot. Cook for an additional 5 to 7 minutes, stirring occasionally, until the vegetables start to soften. 3. Pour in the diced tomatoes (with their juices), fish or seafood broth, and dry white wine. Stir to combine.

4. Add the bay leaf, dried thyme, and saffron threads (if using). Season with salt and black pepper to taste.

5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 to 25 minutes, allowing the flavors to meld and the vegetables to become tender.

6. While the broth simmers, prepare the seafood. Ensure that the seafood is cleaned and any shells are scrubbed.

7. Add the mixed seafood to the simmering broth. Cook for an additional 5 to 7 minutes until the seafood is cooked through. Discard any unopened mussels or clams.

8. Taste the broth and adjust the seasoning with more salt and black pepper, if needed.