Simple Bouillabaisse

After having dinner a local 5-star restaurant and seeing bouillabaisse on the menu (and not ordering it), I had a craving for it. After some brief research in exactly what I would need to make the dish, I realized it was incredibly simple dish to make.  I decided to use just fish and shrimp, as that was available to me fresh at the time. Next time I make this I would love to add some clams or oysters.  Feel free to use and mix it up with the following: halibut, cod, tilapia, haddock, snapper mussels, clams, or crab meat.  Also I made shrimp stock from the shells, in a pinch boxed seafood stock or clam juice would work.


Simple Bouillabaisse
Serves: 2 people (with a bit extra)


Ingredients:
2 tablespoons olive oil
3 cloves garlic, peeled and smashed
1/2  large onion, peeled and sliced
1 small fennel bulb, thinly sliced
3 stalks of parsley, thinly sliced
1 large pinch saffron
1 (14-ounce) can diced petite tomatoes
3 cups shrimp stock
1/2 lb shrimp
1/2 lb. black drum
1/2 tablespoon of sherry vinegar
1 pinch of dried tarragon
1 squeeze of lemon juice
1 handful of Italian parsley, chopped
Salt and pepper to taste
1 small demi-baguette - sliced into rounds and toasted


Directions:

Heat the oil in a large saucepan or Dutch oven over medium-high heat.  Add the onion, fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.  Add the saffron, tomatoes, tarragon,
 and stock bring to a boil.   Cook at high simmer for about 20 minutes. Reduce heat and add fish, cook for 2-3 minutes.   Add the shrimp and cook until turned pink, about 2 minutes.  Add vinegar, lemon juice, and parsley.  Taste for salt and pepper.  Serve a top crusty bread rounds.