Originating in the port of Marseille, bouillabaisse is made by simmering assorted fish and seafood in saffron-infused broth. Served with rouille sauce and toasted bread, it is a celebratory dish from the Mediterranean coast.
Sauté the onion, leek, and garlic in olive oil over medium heat for 8 minutes.
Add the tomato and saffron and cook for 5 minutes. Pour in the fish stock and bring to a boil.
Add the sea bass pieces and cook over medium heat for 6–8 minutes.
Add the shrimp and mussels and cook for another 5 minutes. Season with salt to taste.
Serve hot with toasted bread.
Best eaten fresh. Because it contains seafood, refrigerate for no more than 1 day.
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