Provençal Bouillabaisse-Style Seafood Stew

Ingredients

• 2 tbsp olive oil

• 1 small leek, thinly sliced

• 1 small fennel bulb, diced (fronds reserved)

• 3 cloves garlic, minced

• 1 tsp tomato paste

• ½ tsp saffron threads

• ½ tsp smoked paprika

• Zest of ½ orange

• 1 cup dry white wine

• 2 cups seafood stock

• 8 oz firm white fish (cod or halibut), cut into chunks

• 6–8 large shrimp, peeled and deveined

• 6 mussels, cleaned

• 1 bay leaf

• Salt and freshly cracked black pepper, to taste

• Fresh parsley and fennel fronds, for garnish

Instructions

1. Heat olive oil in the Nutri-stahl 3 QT over medium heat. Add leek and fennel; sauté until softened and fragrant, about 5 minutes.

2. Stir in garlic and tomato paste, cooking for 1 minute until lightly caramelized.

3. Add saffron, smoked paprika, and orange zest, stirring to release aromatics.

4. Deglaze with white wine and simmer for 2–3 minutes to reduce slightly.

5. Pour in seafood stock, add bay leaf, season with salt and pepper, and bring to a gentle simmer.

6. Add fish pieces and shrimp; cook for 3 minutes.

7. Nestle in mussels, cover, and cook until shells open, about 3–4 minutes. Discard any unopened mussels.

8. Remove from heat and adjust seasoning.