– 2 cloves garlic, minced
– 1 large tomato, chopped
– 4 cups fish stock (or vegetable broth)
– 1/2 teaspoon saffron threads
– 1 teaspoon dried thyme
– 2 bay leaves
– Salt and pepper to taste
– 1/4 cup olive oil
– Fresh parsley, chopped (for garnish)
– Crusty bread (for serving)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent.
2. Stir in the chopped tomato and cook for another 2-3 minutes until it begins to break down.
3. Add the fish stock (or vegetable broth), saffron, thyme, bay leaves, salt, and pepper. Bring the mixture to a gentle simmer.
4. Once simmering, add the fish chunks and cook for about 5 minutes.
5. Next, add the shrimp and mussels to the pot. Cook until the shrimp are pink and the mussels have opened, about 3-4 minutes.
6. Remove the bay leaves and any unopened mussels before serving.
7. Ladle the bouillabaisse into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side.
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