French Provençal Bouillabaisse with Saffron Rouille & Whole Grain Croutons

Ingredients

• 8 oz Sea bass fillets, skin-on, cut into 2-inch pieces
• 8 oz Mussels, cleaned and debearded
• 4 oz Large shrimp, peeled and deveined
• 3 tbsp Extra virgin olive oil, divided
• 1 medium Yellow onion, diced
• 1 small Leek, white part only, sliced
• 1 small Fennel bulb, thinly sliced, fronds reserved
• 4 cloves Garlic, minced
• 1 can (14 oz) San Marzano tomatoes, crushed by hand
• 2.5 cups Fish stock, or seafood stock
• 1 tsp Orange zest, finely grated
• 0.5 tsp Saffron threads, steeped in 3 tbsp warm water
• 1 tsp Dried thyme
• 1 whole Bay leaf

Instructions

1. 1

   Toast baguette slices at 400°F for 5-6 minutes until golden; set aside for croutons

2. 2

   Heat 2 tbsp olive oil in a large pot over medium heat; sauté onion, leek, and fennel until softened, 8 minutes