Bouillabaisse

Dice the onion, slice the leek (white and light green parts), slice the fennel bulb, and mince the garlic. Steep the saffron threads in 1/4 cup warm broth.

Heat olive oil in a large pot over medium-high heat. Add onion, leek, and fennel; sauté until softened, about 5 minutes.

Stir in garlic and tomato paste; cook for 1 minute until fragrant. Pour in vegetable broth and white wine (if using), then add bay leaves and thyme sprigs.

Add the saffron and its steeping liquid. Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15 minutes to develop flavor. Season with salt and white pepper to taste.

Add the firm white fish pieces to the simmering broth. Cook for 3 minutes until partially cooked.

Add the shellfish (mussels, clams, scallops, or shrimp). Simmer for 4–5 minutes until the fish flakes and shellfish open (discard any that do not open).

Meanwhile, arrange bread slices on a baking sheet and toast in a 375 °F oven until crisp, about 5 minutes. Brush or spread each slice with rouille.

Ladle bouillabaisse into bowls. Top with fennel fronds if reserved. Serve with toasted rouille bread on the side or place 1–2 slices in each bowl.