Simple Bouillabaisse Recipe

Directions:

Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat.

Saute chopped carrots, celery, chopped fennel, onion and garlic for 5-7 minutes, stirring frequently, until softened.

Add tomatoes and cook for another 3-5 minutes until tomatoes begin to dissolve. Add tomato paste, stock and parsley, stir well to combine, bring to a simmer and cook for 10 minutes.

Drop in mussels and shrimp, place lid on the saucepan and cook until shrimp is opaque all the way through and mussels have opened — about 2-3 minutes.

Remove shrimp and mussels, discarding any mussels that haven't opened, and set aside.

Strain mixture through a sieve or chinois, pushing down with a wooden spoon to extract all the liquid, and return to pot. Discard what's left in the strainer.

Add potatoes, shaved fennel and carrot batons, bring to a boil, cover loosely with lid and cook at a vigorous simmer until potatoes are tender — about 10 minutes.

Meanwhile, heat the other tablespoon of olive oil in a medium skillet over medium-high heat until very hot, almost smoking.

Sprinkle the snapper pieces with salt on both sides and sear in the hot pan for 2-3 minutes on each side.

Divide broth with carrots and potatoes between two deep bowls, arrange shrimp and mussels on top, and top with a piece of snapper.

Garnish with fronds from the top of the fennel bulb and serve.