Festive Bouillabaisse
Ingredients
- 1 bay leaf
- 1 leek, cleaned, trimmed, and chopped
- 1 medium onion, chopped
- 12 large shrimp, shelled and deveined
- 18 mussels, scrubbed
- 1½ pounds black sea bass, red snapper, or flounder fillets, cut into 12 pieces
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 3 cups canned crushed tomatoes
- 4 sprigs fresh thyme
- About 1½ cups dry white wine
- Generous pinch of saffron threads
- Salt and freshly ground black pepper
- ¼ cup extra virgin olive oil, plus more for serving
- ½ cup chopped fennel
- ½ cups clam juice
- ½ teaspoon fennel seeds, crushed
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