Bouillabaisse

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, and sauté until the vegetables are soft and translucent, about 8-10 minutes.
2. Stir in the chopped tomatoes, saffron, thyme, bay leaf, orange peel, black pepper, and salt. Cook for another 5 minutes, until the tomatoes start to break down.
3. Pour in the fish stock or water, and bring the mixture to a simmer. Let it cook for 20 minutes to allow the flavors to meld together.
4. Add the chunks of fish to the pot and simmer gently for 5 minutes.
5. Add the mussels and shrimp to the pot. Cover and cook for 5-7 minutes, or until the mussels have opened and the shrimp are pink and cooked through.
6. Remove and discard any unopened mussels. Stir in the chopped parsley.
7. Taste the broth and adjust the seasoning with more salt or black pepper if needed.
8. Serve the bouillabaisse hot, with crusty bread on the side for dipping into the flavorful broth.