FRENCH BOUILLABAISSE

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 2 cloves garlic, minced
• 1 large tomato, diced
• 1 teaspoon fennel seeds
• 1 teaspoon dried thyme
• ½ teaspoon saffron threads (optional, for authentic flavour)
• 4 cups fish stock or chicken broth
• 1 cup white wine
• 450g firm white fish fillets, cut into chunks
• 225g shrimp, peeled and deveined
• 225g mussels, scrubbed and debearded
• ½  cup black olives (optional)
• salt and pepper to taste
• fresh parsley for garnish
• lemon wedges for serving

METHOD

1. Sauté mirepoix: heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
2. Add flavourings: stir in the diced tomato, fennel seeds, thyme, and saffron if using. Cook for 2 minutes.
3. Add liquids: pour in the fish stock and white wine. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add seafood: add the fish, shrimp, and mussels. Simmer for 5-7 minutes, until the seafood is cooked and mussels have opened. Discard any unopened mussels.
5. Season and serve: season with salt and pepper to taste. Garnish with fresh parsley and serve with lemon wedges.