No-fuss Bouillabaisse

3 tablespoons olive oil

4 ounces diced shallots (about 4 shallots)

1 medium fennel bulb, trimmed and thinly sliced

1 clove garlic, minced

2 cups diced tomatoes

2 tablespoons minced parsley

1 tablespoon fresh thyme leaves

1 tablespoon finely minced orange zest

½

teaspoon saffron

2 bay leaves

6 cups (11/2 quarts) fish broth

2 pounds thick fish fillets, cut into 2-inch pieces (such as halibut, grouper and cod)

1 pound medium shrimp, peeled and deveined

Salt, to taste

1 batch rouille (recipe below)

In a large Dutch oven, heat the oil over medium. Add the shallots, fennel and garlic. Saute until just soft, about 5 minutes.

Add the tomatoes, parsley, thyme, orange zest, saffron and bay leaves. Cook until the tomatoes begin to break down, stirring often, about 6 minutes.

Add the fish broth and bring to a simmer. Cover, reduce heat to low, and simmer until the vegetables are very tender, about 30-40 minutes. Add the fish and shrimp, then return to a simmer and cook, uncovered, until the fish is just cooked through, 5-10 minutes.

Season with salt and stir in the rouille until thickened.

Serves six to eight.

"Cooking Know-How" by Bruce Weinstein and Mark Scarbrough (2009 Wiley)