Bouillabaisse

This classic Provençal fisherman’s stew is a reminder of how simple ingredients can yield extraordinary results. Our version features layers of aromatic vegetables, earthy saffron, wine, orange zest and fresh seafood, all simmered together to create a deeply satisfying one-pot meal. It’s made in the equally classic Round Dutch Oven; the enameled cast iron delivers gentle, even heat, while the tight-fitting lid circulates steam to concentrate the rich flavors.

3 tablespoons extra virgin olive oil

1 yellow onion, diced

1 small fennel bulb, peeled and thinly sliced

1 large leek, white and pale green parts only, halved and sliced

1 tablespoon fennel seeds

4-6 saffron threads

2 cloves garlic, minced or pressed

1 (14.5-ounce) can diced tomatoes

2 tablespoons tomato paste

1 orange, zested

1/2 cup dry white wine

2 tablespoons pastis liqueur, optional

4 cups fish stock

1 pound Yukon gold potatoes, cut into 1-inch pieces

2 bay leaves

Kosher salt

Freshly ground black pepper

1 pound firm, white fish, such as cod, snapper, grouper or seabass, cut into large pieces

1/2 pound shrimp, peeled and deveined

1 pound mussels, cleaned and debearded

Fresh flat-leaf parsley, chopped

Crusty bread

Heat olive oil in a large Dutch Oven set over medium heat. When the oil is hot, add the onion, fennel and leek. Sauté until onion and leek are starting to brown, about 5 minutes. Add the fennel seeds, saffron threads, garlic, tomatoes, tomato paste and orange zest. Stir to combine, and cook until fragrant, about 1-2 minutes.

Add the white wine and pastis (if using) and stir to deglaze the brown bits on the bottom of the pot. Add the fish stock, potatoes and bay leaf, and bring liquid to a simmer. Cook, stirring occasionally, until potatoes are fork tender and liquid is slightly reduced, about 15-20 minutes. Season soup with salt and pepper to taste.

Add the fish, shrimp and mussels to the pot. Cover the pot with the lid and steam for 5-7 minutes, or until the fish and shrimp are just cooked through and the mussels have opened. Remove pot from the heat and discard any mussel shells that are not open.

To serve, ladle the stew into bowls, dividing the seafood equally amongst the bowls. Garnish with parsley and serve with chunks of warm, crusty bread.